For a heartier meal serve this lentil loaf with whole wheat pasta and extra tomato sauce.
Sun Oven Lentil and Nut Bake
1 1/4 cups brown lentils, picked over and rinsed
1 onion, finely chopped
4 ounces white mushrooms, chopped
1/2 bell pepper (red, yellow, orange, or green), finely chopped
1/4 cup raw almonds
1/4 cup raw cashews
3 tablespoons plain bread crumbs
4 cloves garlic, minced
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
Your favorite tomato sauce, purchased or homemade
Set Sun Oven out to preheat. Line a loaf pan with parchment paper.
Put the lentils in a large pot with 3 cups water. Cover and cook in the Sun Oven until the lentils are soft, about 1 hour. Drain the lentils and transfer to a large bowl. Add the onion, mushrooms, bell pepper, nuts, bread crumbs, garlic, egg, salt, and pepper. Stir to combine. Spoon the mixture into the prepared pan. Cover the loaf pan with an inverted rectangular baking dish. Bake in the Sun Oven until lightly browned, 1 1/2 to 2 hours. Remove from Sun Oven and let rest 15 minutes. Leave in pan and slice. Serve with sauce.