Sun Oven Lentils And Red Sauce Recipes

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GARLICKY SUN OVEN RED LENTIL SOUP



Garlicky Sun Oven Red Lentil Soup image

Number Of Ingredients 9

1 1/3 cups red lentils, rinsed and drained
2 small onions, very finely chopped
2 cloves garlic, minced
1 carrot, very finely chopped
2 tablespoons olive oil
2 bay leaves
1 1/2 cups water
2 tablespoons red wine vinegar
salt and pepper to taste

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.

Nutrition Facts : Nutritional Facts Serves

SUN OVEN LENTILS AND RED SAUCE



Sun Oven Lentils and Red Sauce image

Number Of Ingredients 13

RED SAUCE
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, peeled and finely sliced
1 small stick cinnamon
1/4 teaspoon red pepper flake
2 tablespoons red wine vinegar, plus extra for dressing
2 (14-ounce) cans Italian plum tomatoes
LENTILS
14 ounces green lentils, picked over and rinsed
2 cloves garlic, peeled
1 bay leaf
red wine vinegar and olive oil for dressing

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

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