Serves: 4
Total Calories: 227
Set the Sun Oven out to preheat.
Start preparing the red sauce:
Pour the oil into a medium pot; add the onion, garlic, cinnamon stick, and red pepper. Cover and cook in the Sun Oven until the onion softens, 10 to 20 minutes. Bring the pot inside and place on the stove over medium-high heat. Add the vinegar, stirring until it has mostly evaporated. Add the tomatoes with their juices and break them up with a fork, cover and return to the Sun Oven. Let the sauce simmer 30 to 4o minutes. Remove the cinnamon stick and season to taste with salt.
For the lentils:
While the onions are cooking prepare the lentils. Put the lentils in a medium pot, cover with water. Add the garlic cloves and bay leaf. Cover and transfer to the Sun Oven with the red sauce, either by stacking the two pots or placing them side by side. Cook until soft, 30 to 40 minutes. Drain off most of the water, mash the garlic and stir into the lentils. Season to taste with salt. Dress with one or two tablespoons of vinegar and a generous drizzle of olive oil. Put the lentils in a large serving bowl and top with the red sauce.
Serve with grilled sausages and steamed broccoli rabe.
This Sun Oven Lentils and Red Sauce recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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