This middle eastern style soup makes a great first course or serve it with a salad and good crusty bread for a light summer dinner.
Sun Oven Lentil Soup with Spinach
1 cup dried lentils, picked over and rinsed
1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 clove garlic, minced
1 teaspoon cumin seeds
1 teaspoon grated lemon zest
1 medium potato, peeled and finely diced
6 cups water
1 (10-ounce) package chopped spinach, thawed
2 tablespoons freshly squeezed lemon juice
additional olive oil for serving
Set Sun Oven out to preheat.
Combine the oil, onion, celery, and carrots in a large pot. Cover and cook in the Sun Oven until softened, about 20 minutes.
While the vegetables are cooking, gently toast the cumin seeds in a dry skillet over medium heat, about 2 minutes.
Remove the pot from the Sun Oven and stir in the garlic, cumin seeds, and lemon zest into the softened vegetables. Add the lentils, potato, and water.
Cover and return the pot to the Sun Oven, cook until the lentils are very soft, about 1 hour. Add the spinach and lemon juice and continue cooking until heated, about 20 more minutes.
Season to taste with salt and pepper. Ladle into bowls and drizzle with olive oil.
Makes 6 to 8 servings.