Weight Watchers taught me that one of the best ways to avoid unwanted weight gain during the holiday season is to eat sensibly on the days surrounding the main event; essentially saving calories now so you can indulge (not over indulge) later. This filling lentil stew will keep hunger at bay while you look forward to Thursday’s feast. It can be served on it’s own as a soup or over rice.
Sun Oven Lentil Stew
2 tablespoons olive oil
1 large onion, chopped
1 cup carrots, chopped
3 cups celery root, peeled and chopped
2 cups rutabaga, peeled and chopped
1 pound brown lentils, picked over and rinsed
1 tablespoon herbes de Provence
8 cups vegetable broth
1 bunch kale, ribs removed, leaves coarsely chopped
Set Global Sun Oven out to preheat. Remove the leveling tray and place a rack or trivet on the floor of the cooking chamber.
Heat the oil in a large (6 quart) light weight, dark pot. Add the onion, carrots, celery root, and rutabaga; sauté until beginning to soften, about 5 minutes. Stir in the lentils and herbes de Provence. Add broth and kale. Cover and transfer pot to the Sun Oven. Cook until the lentils are tender, about 1 hour. Season with salt and pepper to taste.
Makes 8 servings.