Solar Pilaf


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

Sun Oven lentil and Bulgur Pilaf


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


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


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


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


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


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


For the red sauce

1 tablespoon olive oil

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Sun Oven Lentil Stew

Weight Watchers taught me that one of the best ways to avoid unwanted weight gain during the holiday season is to eat sensibly on the days surrounding the main event; essentially saving calories now so you can indulge (not over indulge) later. This filling lentil stew will keep hunger at bay while you look forward to Thursday’s feast. It can be served on it’s own as a soup or over rice.

Sun Oven Lentil Stew


2 tablespoons olive oil

1 large onion, chopped

1 cup carrots, chopped

3 cups celery root, peeled and chopped

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Solar Squash Curry

If you have two pots that fit side by side in the Sun Oven you can get the base of this lentil stew going while the lentils cook in the other pot. Otherwise you’ll have to wait until the lentils are done and then make the base or cook it on the stove.


1 cup green lentils

1 cup red lentils

1/2 teaspoon turmeric

4 cups water

1 tablespoon olive oil

1 large onion, chopped

1 (14 oz) can diced tomatoes

3 cloves garlic, minced

1 1/2 tablespoons curry powder

2 teaspoons ground cumin

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Solar Lentil Loaf

Cook the lentils in the Sun Oven the day before making this vegetarian twist on meatloaf. Serve it with a green vegetable, mashed potatoes, and vegetarian gravy. Any leftovers can be used for sandwiches.

Solar Lentil Loaf

2 cups cooked green lentils

1 small onion, finely chopped

1 small carrot, shredded

1 stalk celery, finely chopped

1 clove garlic, minced

2 slices white bread, torn into pieces

3/4 cup vegetable broth

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Not So Sloppy Sun Oven Lentil Sloppy Joe’s

These vegetarian sandwiches are a lot less messy than traditional sloppy Joe’s, and in my opinion, tastier too.

Sun Oven Lentil Sloppy Joe’s


1 3/4 cups vegetable broth

1 cup dried lentils, picked over and rinsed

1 small onion, diced

1 jalapeño chile pepper, seeded and diced

1 clove garlic, minced

1/2 cup ketchup

1/2 teaspoon kosher salt

1/4 cup molasses

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon cider vinegar

6 whole-wheat buns, sliced dill pickle chips


Set Global Sun Oven out to preheat.

Combine broth, lentils, onion, jalapeño, and garlic in a pot. Cover and cook in Sun Oven until lentils are tender, 1 to 1 1/2 hours. Whisk together ketchup, salt, molasses, brown sugar, Worcestershire, mustard, and vinegar; add to lentils in pot and continue cooking in Sun Oven for another 30 minutes. Serve lentils on whole-wheat buns with dill pickle chips.

Makes 6 servings.

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