Indian style lentils

Finely dice or slice one inch of ginger thin and put in 7” pot. Add half a teaspoon cumin, 1/4 teaspoon turmeric, two serano chillies cut into thin rounds, and two tablespoons oil. Mix so the oil covers everything. These will rise to the top and “fry”.

One cup whole or cleaned orange mung lentils or as available. Two and a quarter cups waters. Salt to taste.

Cook for one hour in the oven in the winter position with the reflector. Longer- another hour- for whole lentils that have not been soaked.

Remove and add juice of half a lemon and half a bunch chopped cilantro.

Whole lentils with mushroom stock.

Celery is one of those things that need a community to consume. I never can seem to finish a bundle of celery.

Two and a half cups mushrooms stock one cup whole lentils. You should have saved enough stock from cooking mushrooms and other vegetables. Add equivalent water if you don't have enough stock. If the stock is recent you can soak the pulses overnight.

Place in 7” round pot and cook in the summer position, yes we just passed the spring equinox, with the reflector on for one hour. If cooking in the early morning use a 2x4 to tilt the oven toward the lower sun. I use some books here. Note that the summer position is the wide part of the oven down.

Remove, salt, one clove crushed garlic, half a stalk celery chopped fine and three to four sprigs parsley chopped fine. Optional- add half a teaspoon curry powder. Mix cover and let sit in the heat of the lentils to blunt the harshness from the garlic and celery before serving

Baked whole Lentils with broccoli.

Onions won’t saute in a solar oven and may retain their astringent smell and flavor.

Chop half a large yellow onion in half and then cut thin. Saute on the stove stirring for one minute in the 6” oval pot. Turn off the stove.

Add one cup whole lentils and two cups water. The goal is to get dry cooked lentils. Use more water if you like them soft. Salt to taste.

In the 5” round pot trim the florets off a stalk of a broccoli, then peel and chop the stalk fine.

Place both in the oven in the winter position with the reflector. Remove the broccoli after forty five minutes but leave the lentils for another hour.

Crush two cloves garlic in a half a lemon juice with equal parts white wine vinegar.

Mix everything together. Salt to taste.
Grate cheese of choice over if desired.

(Note- If the lentils are soaked overnight both brocolli and lentils and can be cooked in one pot for one hour. To do this soak the lentils in two cups of water.)
Return to oven for a half hour.