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

1 egg, lightly beaten

2 tablespoons tomato paste

1/2 teaspoon dried basil

1 tablespoon olive oil

Salt and pepper to taste


Set Global Sun Oven out to preheat. Line a loaf pan with parchment paper leaving enough hanging over the sides to cover loaf while it cooks.

Soak the bread in the broth for 1o minutes. Combine soaked bread and remaining ingredients in a large bowl. Spread mixture into the prepared pan. Cover loaf with the parchment paper. Seal loaf pan with tin foil, cover tin foil with a dark tea-towel. Bake loaf in Sun Oven approx. 1 hour. Let loaf rest 10 minutes before serving. Use parchment to lift loaf out of the pan.

Makes 6 servings.

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