This soup has all the colors and flavors of fall. Serve it with some nice bread and a side of kale or other dark leafy greens for a wholesome vegetarian meal.

Autumn Sun Oven Red Lentil Soup


1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

3/4 cup red lentils, picked over and rinsed

1 small sweet potato, peeled and diced

1 small white potato, peeled and diced

3 medium tart apples, peeled and chopped

1/2 cup evaporated milk (optional)

salt to taste


Set Sun Oven out to preheat.

In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic then the cumin, chili powder, and paprika. Stir in the lentils, sweet potato, white potato, and apples. Add enough water to cover the mixture by 1 1/2 inches. Cover and transfer to the Sun Oven. Cook until the lentils and potatoes are soft, about 1 hour. Remove pot from the Sun Oven. Using an immersion blender, puree until smooth. Add the milk if using. Season with salt.

Makes 6 servings



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