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| Lentils are cooking away.... |
Sun Oven Lentil Stew
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 cup carrots, chopped
3 cups celery root, peeled and chopped
2 cups rutabaga, peeled and chopped
1 pound brown lentils, picked over and rinsed
1 tablespoon herbes de Provence
8 cups vegetable broth
1 bunch kale, ribs removed, leaves coarsely chopped
Preparation
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.
Makes 8 servings.
Instead of herbes de Provence (what are those anyway?) I threw in some cumin (my favorite spice) and oregano, along with some cinnamon and salt and pepper. With the low winter sun, my oven isn't heating up over 250 degrees, so after cooking for 4 hours, I had to bring the pot inside and finish it up in the oven, but it was delicious, non the less. Abel has dubbed my oven as "mom's toy." And he's right--this is going to be a fun thing to play with all year long.
