When a recipe calls for sauteing prior to adding the bulk of the ingredients it can, as I’ve mentioned in previous posts, be done either on the stove or in the GSO. For me the choice usually depends on my mood. Sometimes I prefer the convenience of starting out inside and sometimes I like to see how little conventional fuel I can use. When I made this lentil curry I played a little game of “What if I didn’t have any electricity?” and dug out my long forgotten food mill so I didn’t even have to use a food processor. Too bad I had to make a quick trip to the market for a lemon; that kind of negated all my efforts to conserve energy. Oh well, nobody’s perfect.
Sun Oven Curried Lentil Soup
2 tablespoons olive oil, divided
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 large cloves garlic, minced, divided
2 tablespoons curry powder
1 cup green lentils
3 1/2 cups water
1 15-oz can chickpeas, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon butter
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.
Makes 6 servings.