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.

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