Solar Baked Lentils

Lentil Nut Loaf

For a heartier meal serve this lentil loaf with whole wheat pasta and extra tomato sauce.

Sun Oven Lentil and Nut Bake

Ingredients

1 1/4 cups brown lentils, picked over and rinsed

1 onion, finely chopped

4 ounces white mushrooms, chopped

1/2 bell pepper (red, yellow, orange, or green), finely chopped

1/4 cup raw almonds

1/4 cup raw cashews

3 tablespoons plain bread crumbs

4 cloves garlic, minced

1 egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon pepper

For serving

Your favorite tomato sauce, purchased or homemade

Preparation

Set Sun Oven out to preheat. Line a loaf pan with parchment paper.

Put the lentils in a large pot with 3 cups water. Cover and cook in the Sun Oven until the lentils are soft, about 1 hour. Drain the lentils and transfer to a large bowl. Add the onion, mushrooms, bell pepper, nuts, bread crumbs, garlic, egg, salt, and pepper. Stir to combine. Spoon the mixture into the prepared pan. Cover the loaf pan with an inverted rectangular baking dish. Bake in the Sun Oven until lightly browned, 1 1/2 to 2 hours. Remove from Sun Oven and let rest 15 minutes. Leave in pan and slice. Serve with sauce.

Meatless Monday Pasta Sauce

Lentil Sauce

This easy to prepare vegetarian pasta topping is a good alternative to traditional meat sauce. Unlike most pasta sauces, it tastes better when served over whole wheat pasta than white.

Easy Sun Oven Lentil Pasta Sauce

Ingredients

1 cup dried green lentils, picked over and rinsed

2 1/2 cups water

1 tablespoon olive oil

2 cloves garlic, minced

1 (8-ounce) can tomato sauce

Salt and pepper to taste

Optional topping

freshly grated Parmesan cheese

chopped flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the lentils and water. Cover and cook in the Sun Oven until the lentils are tender but not falling apart, 45 minutes to 1 hour. Remove the lentils from the Sun Oven and drain. In the same pot, combine the oil, garlic, and tomato sauce. Stir in the cooked lentils. Cover and return the pot to the Sun Oven. Continue cooking until heated through and the flavors have blended. Season to taste with salt and pepper. Serve over whole wheat pasta or brown rice.

Makes 4 to 6 servings.

 

Middle-Eastern Solar Soup

New Sun Oven

Fresh mint is used in many savory dishes in the middle-east. If you don’t have any, or don’t like mint, Italian parsley can be used instead.

Minty Lentil Soup

Ingredients

1 tablespoon olive oil

2 leeks, white and light green parts only, thinly sliced

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Solar Soup with Spinach

Lentils

This middle eastern style soup makes a great first course or serve it with a salad and good crusty bread for a light summer dinner.

Sun Oven Lentil Soup with Spinach

Ingredients

1 cup dried lentils, picked over and rinsed

1 tablespoon olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 clove garlic, minced

1 teaspoon cumin seeds

1 teaspoon grated lemon zest

1 medium potato, peeled and finely diced

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Solar Pilaf

ASO4-13

Bulgur and lentils combined with a little sunshine make a hearty, satisfying, meatless meal.

Sun Oven lentil and Bulgur Pilaf

Ingredients

4 cups water

4 carrots, sliced

2 cups frozen corn

1 cup bulgur

1/2 cup dried brown lentils, rinsed and drained

1 teaspoon dried oregano

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Solar Rice and Lentil Loaf

Lentil-Loaf

I serve this vegetarian main course with vegetarian gravy (made from a mix), mashed potatoes, and a mixed salad.

Sun Oven Brown Rice and Lentil Loaf

Ingredients

2 cups cooked lentils, drained

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, finely chopped

2 red bell peppers, seeded and diced

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Vegetarian Solar Stew with Kale

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Solar Riso con Lenticchie

This simple, hearty, vegetarian dish is a meal on its own.

Sun Oven Rice and Lentils

Ingredients

2 tablespoons olive oil, plus extra for serving

1 large onion, finely chopped

2 cloves garlic, chopped

1/4 cup strained tomatoes

5 cups water

1 cup dried green lentils, picked over and rinsed

1 cup brown rice

1 teaspoon salt

2 tablespoons flat-leaf parsley, chopped

Preparation

Set Sun Oven out to preheat.

Combine the oil and onion in a large pot. Place the pot in the Sun Oven and cook until the onion begins to soften, about 10 minutes. Stir in the garlic, then the tomatoes. Add the water and the lentils, cover and cook until the lentils are slightly tender, 30 to 4o minutes. Stir in the rice and salt, replace the lid and continue cooking until the rice is done, about 45 minutes. Remove the pot from the Sun Oven and stir in the parsley. Drizzle additional olive oil over each serving.

Makes 4 to 6 servings

 

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

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Sun Oven Meets Grill

Now that the days are getting warmer even more cooking can be moved outside. Get these lentils going in the Sun Oven then toss some sausages on the grill for a match made in heaven. The Italian answer to Bangers and Mash.

You’ll need two pots that fit in the cooking chamber together, either side by side or stacked, to cook the sauce and the lentils at the same time.

Sun Oven Lentils and Red Sauce

Ingredients

For the red sauce

1 tablespoon olive oil

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