This soup has a sublime, velvety texture. The sliced apple garnish is a nice touch, but the soup’s just as good without.
Curried Red Lentil Soup with Apples
(adapted for the Sun Oven from WW Veg Power!)
2 Granny Smith apples
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
3 cloves garlic, minced
1 tablespoon mild curry powder
3 cups water
1 cup vegetable broth
1 1/4 cups red lentils, picked over and rinsed
sour cream for serving
Set Sun Oven out to preheat.
Peel, halve, core, and chop one apple. Heat the oil in a large pot over medium heat. Add the chopped apple, onion, carrots, and garlic. Cook, stirring often, until just softened, about 5 minutes. Stir in the curry powder. Add the water, broth, and lentils. Cover and transfer to the Sun Oven. Cook until the vegetables are soft and the lentils are very tender, about 1 hour. Use an immersion blender to puree the soup until smooth.
Halve, core, peel, and thinly slice the remaining apple. Ladle soup into bowls. Top each serving with apple slices and sour cream.
Makes 4 servings.