If you have two pots that fit side by side in the Sun Oven you can get the base of this lentil stew going while the lentils cook in the other pot. Otherwise you’ll have to wait until the lentils are done and then make the base or cook it on the stove.


1 cup green lentils

1 cup red lentils

1/2 teaspoon turmeric

4 cups water

1 tablespoon olive oil

1 large onion, chopped

1 (14 oz) can diced tomatoes

3 cloves garlic, minced

1 1/2 tablespoons curry powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

2 cups butternut squash, diced

2 potatoes, diced

2 carrots, diced

2 cups fresh spinach

1 Granny Smith apple, cored and diced


Place the green and red lentils in a pot with the water and turmeric, cover and cook in Sun Oven until the lentils are tender, about 1 hour. Heat the oil in a separate pot, add the onion and cook until tender, about 5 minutes. Stir in the next 10 ingredients, tomatoes through carrots, cover and cook in the Sun Oven alongside the lentils until vegetables are tender, about 45 minutes. Combine the ingredients of both pots into one large pot, stir in the spinach and apple, cover and cook in Sun Oven an additional 30 minutes.

Makes 6 servings

SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn more about Emergency Preparedness, Saving Energy, and Creating Delicious Meals Using the Sun.

You have Successfully Subscribed!

Pin It on Pinterest