Lentils cook faster than other dried legumes and are prone to overcooking. Even in the Sun Oven. For soups or stews that may not be an issue, but when you want them to hold their shape it’s a good idea take a quick peek after they’ve been in the Sun Oven for 40 minutes or so. Just be sure it’s a quick peek. On warm days it won’t have much of an affect on the overall cooking time.
Solar Summer Lentil Salad
Ingredients
8 cups water
2 cups dried green lentils, picked over and rinsed
1 bay leaf
1/2 cup red onion, diced
1/3 cup fresh mint, chopped
1/2 cup crumbled goat cheese
salt and pepper to taste
Preparation
Set Sun Oven out to preheat.
In a large pot combine water, lentils, and bay leaf. Cover and cook until the lentils are tender but hold their shape, about 40 minutes to an hour. Drain and discard the bay leaf. Transfer the lentils to a large bowl. Stir in the onion, mint, salt, and pepper. Sprinkle with the cheese. Serve warm or cover and refrigerate and serve chilled.
Makes 4 servings.
