This soup can be made in advance, without the chard or lemon juice, and stored in the refrigerator for a few days, or it can be frozen. When ready to serve, gently reheat and add them in at that time.
Sun Oven Lentil Soup with Chard
2 tablespoon olive oil
2 onions, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 pound dried lentils, picked over, rinsed, and drained
8 cups water
4 cups thinly sliced swiss chard leaves, lightly packed*
salt and pepper to taste
2 teaspoons freshly squeezed lemon juice
Additional olive oil for serving
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onion, carrot, celery and garlic.
Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the lentils and the water.
Cover and transfer to the Sun Oven.
Cook until the lentils are tender, 1 to 1 1/2 hours.
Stir in the Swiss chard and continue cooking until wilted, about 5 more minutes. Remove from Sun Oven.
Season to taste with salt and pepper and stir in the lemon juice.
Ladle into bowls and drizzle each serving with olive oil.
Makes 8 servings
*spinach, kale, or any other leafy greens can be used in place of the Swiss chard.