Cover the lentils with water and soak overnight. Cover the shiitake mushrooms in 350ml hot water and leave, ideally overnight also.
Drain and rinse the lentils and put them in a pan with the onion, garlic, shiitake mushrooms and their soaking water and add the kombu seaweed. Add an additional 150ml of water if the lentils aren’t quite covered.
Bring to the boil, cover and reduce the heat to a gentle simmer and cook for around 30 minutes before removing and discarding the garlic and kombu.
Add the chicken stock, tamari, deodorized coconut fat, chestnuts, green pumpkin and grated ginger, making sure the vegetables are covered by the stock.
Add the brown rice miso, cover the pan and cook over a medium heat for another 15 minutes.