Sun Oven Lentil Stew Recipes

EASY LENTIL STEW

Steps:

• Rinse and drain the dry lentils.
• In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
• Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.

SUN OVEN LENTIL STEW

Steps:

• 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.

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

HEARTY VEGETARIAN LENTIL STEW

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
• Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

CURRIED RED LENTIL STEW WITH CARROTS AND SWEET POTATO

Steps:

• Heat the oil in a large pot until hot, but not smoking. Then cook onion, stirring occasionally, until golden, 8 to 10 minutes. While the onion is cooking, puree ginger, garlic, and 1/3 cup water in a blender. Add puree to golden onion and cook, stirring, until water is evaporated, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils, carrots, sweet potatoes, and remaining 4 cups water. Cover and place pot in preheated Sun Oven and cook for approx. 90 minutes, or until lentils have broken down into a coarse puree. Stir in spinach and peas and leave in Sun Oven, covered, until peas are tender. About 10 minutes. Just before serving, heat a small heavy skillet over moderately high heat, toast the cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Stir hot spices into the stew. Serve with basmati rice.

LENTIL STEW

Steps:

• In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.