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
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
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.