WHAT I ATE TODAY + AMY CHAPLIN'S PUY LENTIL SOUP + FAVOURITE COOKBOOKS - Good Eatings

Ingredients

• 300 g (1 1/2 cups) puy lentils, sorted and soaked 12-24 hours in 960 ml (4 cups) filtered water
• 5 cm (2 in) piece kombu
• 6 bay leaves
• 1,7 litres (7 cups) filtered water
• 2 tbsp extra virgin olive oil
• 1 onion, diced
• 1 tsp salt, plus more to taste
• 6 garlic cloves
• 3 tbsp finely chopped rosemary
• 1/2 medium butternut squash, peeled, deseeded and cut into 1.8-cm (3/4-in) pieces (about 4 cups)
• 120 g (3 cups) sliced rainbow chard, plus more to garnish
• 2 teaspoons tamari
• 2 tsp balsamic vinegar
• Freshly ground black pepper