This recipe for back country lentil stew is a quick and easy plant-based meal that lends itself perfectly to cooking on the trail. You might just find that it becomes a favourite at home too!
If you have more space and weight capacity, feel free to make it your own by adding more ingredients like onion, carrot, canned tomato, cheese, or dry chorizo.
Back Country Lentil Stew
Adapted from the MSR Gear blog
Serves 1 (double, triple, etc. to feed more campers)
- 1/2 cup red or green lentils (red will cook faster, while green has a more chewy texture)
- 1 bouillon cube or sachet of choice (chicken or vegetable)
- 1 bay leaf
- 1 teaspoon onion flakes
- 1 teaspoon garlic flakes
- ½ teaspoon thyme
- ¼ teaspoon crushed rosemary
- ¼ teaspoon dried oregano
- 1/8 teaspoon black pepper
- Optional: dash of cumin and/or chilli flakes
- 2-3 cups water
BEFORE your trip
- Place all dry ingredients into a labeled, sealed bag.
DURING your trip (to cook)
- Pour the dry ingredients from the sealed bag into a small, non-stick pot.
- Pour the water into the pot with the lentils (adding more water will turn the dish into more of a soup than a stew).
- Light your camping stove and set the pot over the flame. Bring the mixture to a boil, stirring occasionally.
- Cook for about 20 minutes, or until the lentils are soft (note: you may need to add more water at different altitudes!)
|Calories (kcal)||400||Protein (g)||27.2|
|Carbohydrates (g)||67.9||Fat (g)||1.8|
|Sugar (g)||2.0||Saturated Fat||0.3|
|Fibre (g)||29.2||Sodium (mg)||1004.4|