Sun Oven Lentil Stew Recipes

LENTIL STEW

Steps:

• Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
• Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

SUN OVEN LENTIL STEW

Steps:

• Set Global Sun Oven out to preheat. Remove the leveling tray and place a rack or trivet on the floor of the cooking chamber. Heat the oil in a large (6 quart) light weight, dark pot. Add the onion, carrots, celery root, and rutabaga; sauté until beginning to soften, about 5 minutes. Stir in the lentils and Herbes de Provence. Add broth and kale. Cover and transfer pot to the Sun Oven. Cook until the lentils are tender, about 1 hour. Season with salt and pepper to taste.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

LENTIL STEW WITH SAUSAGE

Steps:

• In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
• Saute onions, garlic and carrots until soft, about 10 minutes.
• Add sausage, lentils, broth, sage, thyme, pepper and salt.
• Bring to a boil.
• Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
• Stir in kale or spinach.
• Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
• Ladle soup into soup bowls.

SUN OVEN CURRIED LENTIL SOUP

Steps:

• Set Global Sun Oven out to preheat. Pour 1 tablespoon oil in a dark, light-weight and heat in GSO. Chop the onion and carrots while the oil is heating. Add onion and carrots to the pot in the GSO, stir to coat; cook vegetables until the onion is translucent, about 5 minutes. Stir half of the minced garlic and cook another 5 minutes or until the vegetables begin to soften. Stir in curry powder and cook for about 1 minute. Add lentils and water, put the lid on the pot and cook until the lentils are tender, about 50 minutes. While the lentils are cooking, pass the chickpeas through a food mill and mix with lemon juice, remaining tablespoon olive oil, and remaining garlic. (This step can also been done in a food processor.) Stir chickpea mixture and butter into soup, adding additional water if needed, cover and cook until heated through, about 10 minutes.

SEASONED LENTIL STEW

Steps:

• Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
• Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
• Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
• Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.

SAUSAGE LENTIL STEW

Steps:

• In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.

SUN OVEN RICE AND LENTILS

Steps:

• Set Sun Oven out to preheat. Combine the oil and onion in a large pot. Place the pot in the Sun Oven and cook until the onion begins to soften, about 10 minutes. Stir in the garlic, then the tomatoes. Add the water and the lentils, cover and cook until the lentils are slightly tender, 30 to 4o minutes. Stir in the rice and salt, replace the lid and continue cooking until the rice is done, about 45 minutes. Remove the pot from the Sun Oven and stir in the parsley. Drizzle additional olive oil over each serving.

GARLICKY SUN OVEN RED LENTIL SOUP

Steps:

• Set Sun Oven out to preheat. Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 to 1-1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.

SUN OVEN LENTIL BOLOGNESE

Steps:

• Set 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.