Red lentils are tasty and cook quickly; even in a Sun Oven.
Coconut Carrot Red Lentil Solar Soup
1 tablespoon coconut oil
2 onions, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
4 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons cumin seeds, toasted and coarsely crushed*
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-ounce) crushed or diced tomatoes with their juices
2 cups dry red lentils, picked over, rinsed, and drained
6 cups vegetables broth
1 can (14-ounce) coconut milk
1 tablespoon freshly squeeze lemon juice
Set Sun Oven out to preheat.
In a large pot, heat the oil over medium heat. Add the onions and carrots and cook, stirring often, until just softened, about 5 minutes. Stir in the garlic, turmeric, cumin seeds, salt and pepper. Add the tomatoes, stirring to combine. Add the lentils, broth, and coconut milk, cover, and transfer to the Sun Oven. Cook until the lentils and carrots are very soft, 45 minutes to 1 hour. Stir in the lemon juice and adjust for salt just before serving.
Makes 4 to 6 servings.
*to toast the cumin seeds place them in a small, heavy skillet or pan over medium-high heat. Stir often until fragrant, about 2 minutes.