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