Adding kale towards the end of cooking boosts both the flavor and nutrients of this solar simmered stew.
Sun Oven Curried Lentil Stew
2 tablespoons olive oil
1 large onion, chopped
1 leek, white and pale green parts only, cleaned and chopped
4 cups water
1 pound butternut squash, peeled, halved, seeded, and cut into 1 1/2-inch chunks
1 cup brown lentils, picked over, rinsed, and drained
1 tablespoon curry powder
1/2 teaspoon ground cumin
salt and pepper to taste
2 cups coarsely chopped kale, lightly packed
Set Sun Oven out to preheat.
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and leek and saute, stirring often, until softened, about 3 minutes. Add the water, squash, lentils, curry powder, and cumin.
Cover and transfer to Sun Oven
Cook until squash and lentils are soft. Stir in kale and continue cooking until tender, about 10 minutes longer. Season to taste with salt and pepper and serve.
Makes 6 servings.