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

2 tablespoons olive oil

2 bay leaves

1 1/2 cups water

2 tablespoons red-wine vinegar

salt and pepper to taste


Set Sun Oven out to preheat.

Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 t0 1 1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.

Makes 6 servings.

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