SUN OVEN LENTIL STEW

Sun Oven Lentil Stew image

Number Of Ingredients 9

Previous Next

1 bunch kale , ribs removed, leaves coarsely chopped
8 cups vegetable broth
1 tablespoon herbes de provence
1 pound brown lentils, picked over and rinsed
2 cups rutabaga, peeled and chopped
3 cups celery root, peeled and chopped
1 cup carrot, chopped
1 large onion, chopped
2 tablespoons olive oil

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.

Nutrition Facts : Nutritional Facts Serves