Solar Soup in a Hurry

I’m still not used to the Southern California weather phenomenon know as marine layer or June gloom. Many a morning starts out overcast only to clear up by noon; catching me off guard and unprepared for solar cooking. Red lentils are always a good choice on those days. They don’t need to be presoaked and cook faster than any other legume I know of.

Garlicky Sun Oven Red Lentil Soup

Ingredients

1 1/3 cups red lentils, rinsed and drained

2 small onions, very finely chopped

2 cloves garlic, minced

1 carrot, very finely chopped

2 tablespoons olive oil

2 bay leaves

1 1/2 cups water

2 tablespoons red-wine vinegar

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 t0 1 1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.

Makes 6 servings.

This entry was posted on Friday, May 18th, 2012 at 9:49 pm and is filed under Daily Solar Cooking Recipe, Lentils, Soup, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.