If you can fit the tomato mixture in a separate pot and put it in the Sun Oven along with the lentils don’t hesitate to do so. By adding it to the main pot when it’s already hot the stew will cook faster.
Moroccan Style Lentil and Chickpea Stew
2 tablespoons olive oil
2 onions, thinly sliced
4 stalks celery, diced
1/2 cup dry brown lentils, picked over and rinsed
7 cups beef broth*
1/2 cup water
4 large tomatoes, peeled, seeded, and chopped
1 small bunch flat-leaf parsley, about 20 sprigs, coarsely chopped
1 tablespoon ground turmeric
1 teaspoon ground ginger
2 tablespoons uncooked white rice
1/2 cup previously cooked chickpeas (or canned)
salt and pepper to taste
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onions and sauté until softened, about 5 minutes. Stir in the celery, lentils, and broth. Cover and transfer to the Sun Oven. Cook until the lentils have begun to soften, about 30 minutes. While the lentils are cooking combine the water, tomatoes, parsley, turmeric, and ginger in a blender or food processor. Process until smooth. Add the mixture to the pot along with the rice and chickpeas. Continue cooking until the lentils are tender, about 40 more minutes. Season to taste with salt and pepper.
Makes 6 Servings.
*Vegetable broth can be substituted for a vegetarian version.