After yesterday’s lentil mush, I thought I’d try one of my favorite crock pot lentil recipes to see how it would convert for the solar cooker.
I originally tried this recipe from crockpot360, and with a few changes it has served me well. I prefer red lentils, but I suppose any kind would work.
Lentil Pot Pie
1/2 cup red lentils (uncooked)
Chopped vegetables. I like carrots, peas, corn, green beans, and potato. Frozen works.
1/2 tsp marjoram
1/2 tsp thyme
2 T almond milk
Mix together the above ingredients. Put into glass baking dish.
Mix together the sauce and add to the dish.
3 T gluten-free flour
1/2 cup almond milk
1 cup water
Salt and pepper
Add the sauce to the dish and bake till creamy (about an hour) then add the crust.
2 cups Gluten-free biscuit mix
1/2 cup applesauce
3/4 cup milk
1 T sugar
Mix the crust and then put globs of it around the top and smear together. Cook uncovered for another half hour or until cooked.
Rating: OK. My son loved it. I was not as impressed as I had been with the crock pot version. The problem with how I cook is that there are so many variables that change each time that I never know exactly what went wrong. I think a little more milk and a little less cooking would have helped. The crust was definitely overcooked. I am still learning when I can just leave things in the solar cooker and when time matters. Maybe some other time I’ll try this again and see if I have any better luck!