Now that the days are getting warmer even more cooking can be moved outside. Get these lentils going in the Sun Oven then toss some sausages on the grill for a match made in heaven. The Italian answer to Bangers and Mash.
You’ll need two pots that fit in the cooking chamber together, either side by side or stacked, to cook the sauce and the lentils at the same time.
Sun Oven Lentils and Red Sauce
For the red sauce
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, peeled and finely sliced
1 small stick of cinnamon
1/4 teaspoon red chili flakes
2 tablespoons red wine vinegar, plus extra for dressing
2 (14-ounce) cans plum tomatoes
For the lentils
14 ounces green lentils, picked over and rinsed
2 cloves garlic, peeled
1 bay leaf
red wine vinegar and olive oil for dressing
Set the Sun Oven out to preheat.
Start preparing the red sauce:
Pour the oil into a medium pot, add the onion, garlic, cinnamon stick, and red pepper. Cover and cook in the Sun Oven until the onion softens, 10 to 20 minutes. Bring the pot inside and place on the stove over medium-high heat. Add the vinegar, stirring until it has mostly evaporated. Add the tomatoes with their juices and break them up with a fork, cover and return to the Sun Oven. Let the sauce simmer 30 to 4o minutes. Remove the cinnamon stick and season to taste with salt.
For the lentils:
While the onions are cooking prepare the lentils. Put the lentils in a medium pot, cover with water. Add the garlic cloves and bay leaf. Cover and transfer to the Sun Oven with the red sauce, either by stacking the two pots or placing them side by side. Cook until soft, 30 to 40 minutes. Drain off most of the water, mash the garlic and stir into the lentils. Season to taste with salt. Dress with one or two tablespoons of vinegar and a generous drizzle of olive oil. Put the lentils in a large serving bowl and top with the red sauce.
Serve with grilled sausages and steamed broccoli rabe.