We have a busy week ahead and I’m using my Sun Oven to help me prepare for it. This big pot of lentils will come in handy. As is, they’re a side dish. Add a few more ingredients and some pasta and you’ve got soup. Mix them in with rice cooked risotto style and you have “Risotto con Lenticchie”. The main ingredient may be the same, but your taste buds will think it’s always something new.

Basic Solar Lentils


1 pound dry lentils, picked over and rinsed

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 bay leaf


Set Global Sun Oven out to preheat.

Combine all ingredients in a large, light-weight, dark pot. Add enough water to cover lentils by an inch. Place the lid on the pot and cook the lentils in the Sun Oven until soft, 1 to 2 hours. Remove bay leaf and discard. Store lentils in a covered container in the refrigerator up to three days or freeze.


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