Fresh mint is used in many savory dishes in the middle-east. If you don’t have any, or don’t like mint, Italian parsley can be used instead.
Minty Lentil Soup
1 tablespoon olive oil
2 leeks, white and light green parts only, thinly sliced
3 cloves garlic, minced
1 1/2 cups dried lentils, (green or brown)
4 cups hot water
4 stalks celery including leaves, finely chopped
3 carrots, finely chopped
2 small turnips, peeled and finely chopped
2 tablespoons brown sugar
2 bay leaves
2 tablespoons apple cider vinegar
salt and pepper to taste
1/4 cup thinly sliced fresh mint leaves
Additional olive oil for serving
Set Sun Oven out to preheat.
In a large pot, combine the oil, leeks, and garlic. Cover and cook in the Sun Oven until the vegetables begin to soften, 10 to 20 minutes. Add the water, lentils, celery, carrots, turnips, brown sugar, and bay leaves to the pot, stir well. Cover and continue cooking in the Sun Oven until the lentils are soft, 1 1/2 to 2 hours. Stir in the vinegar and continue cooking for another 10 minutes. Remove and discard the bay leaves. Season to taste with salt and pepper. Stir in the mint just before serving. Ladle in to bowls and drizzle a little olive oil over each serving.
Makes 6 servings.