Serves: 6
Total Calories: 113
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.
This Sun Oven Curried Lentil Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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