You’ll need two pots that fit in the GSO® together; either side by side or stacked one on the other; to make this sauce all in one go. They don’t have to be the same size, a smaller pot can be used for the tomato mixture.
1 cup dry lentils, picked over and rinsed
1 bay leaf
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 cup strained tomatoes
Salt and pepper to taste
Freshly grated parmesan cheese
Place Global Sun Oven® out to preheat.
Put lentils, bay leaf and two cups water in one pot.
In a separate pot heat the oil. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add garlic and cook another minute. Add strained tomatoes.
Put both pots in GSO® and cook until lentils are soft and have absorbed most of the water. Drain lentils, return to pot and stir in the tomato mixture. Serve over whole wheat linguini or spaghetti. Drizzle with additional olive oil and sprinkle with parmesan cheese.
Makes enough sauce for 1 pound of pasta.