Serves: 5
Total Calories: 102

1 cup dry lentils, picked over and rinsed
1 bay leaf
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 cup strained tomato
salt and pepper to taste
freshly grated Parmesan cheese

Set Global Sun Oven out to preheat.

Put lentils, bay leaf and two cups water in one pot.

In a separate pot heat the oil. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add garlic and cook another minute. Add strained tomatoes.

Put both pots in GSO and cook until lentils are soft and have absorbed most of the water. Drain lentils, return to pot and stir in the tomato mixture. Serve over whole wheat linguini or spaghetti. Drizzle with additional olive oil and sprinkle with parmesan cheese.

Makes enough sauce for 1 pound of pasta.

Nutritional Facts:

Serves: 5
Total Calories: 102
Calories from Fat: 24

More Recipes from the Sun Oven Cooking Cookbook:
Basic Solar Lentils
Curried Red Lentil Stew with Carrots and Sweet Potato
Garlicky Sun Oven Red Lentil Soup
Solar Indian Inspired Red Lentil Soup
Solar Lentil Loaf
Solar Red Lentil Soup
Solar Squash Curry
Sun Oven Curried Lentil Soup
Sun Oven Lentil Sloppy Joe's
Sun Oven Lentil Stew
Sun Oven Lentils and Red Sauce
Sun Oven Rice and Lentils
Sun Oven Lentil Bolognese