Garlicky Sun Oven Red Lentil Soup Recipes

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GARLIC LENTIL SOUP



Garlic Lentil Soup image

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Provided by Sackville

Categories     Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or 1 pinch oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

Steps:

  • Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  • Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  • Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  • You can thin the soup out if you like with a little stock or water before serving.
  • To freeze: Freeze in a rigid container.
  • To reheat: Thaw and heat through.

GARLICKY SUN OVEN RED LENTIL SOUP



Garlicky Sun Oven Red Lentil Soup image

Number Of Ingredients 9

1 1/3 cups red lentils, rinsed and drained
2 small onions, very finely chopped
2 cloves garlic, minced
1 carrot, very finely chopped
2 tablespoons olive oil
2 bay leaves
1 1/2 cups water
2 tablespoons red wine vinegar
salt and pepper to taste

Steps:

  • Set Sun Oven out to preheat. Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 to 1-1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.

Nutrition Facts : Nutritional Facts Serves

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