Red lentils cook quickly, don’t need to be presoaked, and are delicious. What’s not to like about that?
Sun Oven Red Lentil Soup with Feta
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 carrots, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon fresh rosemary, minced
1 bay leaf
2 cups red lentils, picked over and rinsed
8 cups water
salt and pepper to taste
1 teaspoon lemon zest
Juice of 1 lemon
1 cup crumbled feta cheese
Set Sun Oven out to preheat.
In a large pot, combine the oil, onion, garlic, carrots, red pepper and rosemary.
Cover and cook in the Sun Oven until the vegetables begin to soften, about 20 minutes.
Add the bay leaf, lentils, and water. Stir, replace the lid, and continue cooking until the lentils are completely cooked, 1 to 1 1/2 hours.
Remove from Sun Oven. Discard bay leaf.
Stir in the lemon zest and juice.
Season to taste with salt and pepper.
Ladle into bowls and top with feta.
Makes 6 to 8 servings.