Making your own dehydrated backpacking meals is a great alternative to brand name freeze dried meals and this is one of my favorite. I first started making variations of this red curry lentil soup in college and it has been a regular meal on and off the trail since then. Best of all, it can be made vegan / vegetarian friendly by substituting vegetable stock.
Prep: 10 minutes
Cook: 30 - 40 minutes
Rehydration: 15 minutes (depending on backpacking stove)
1 tbsp Coconut Oil
1 Onion Diced
4 Garlic Cloves Minced
2 tbsp Curry Powder
1/2 tbsp Cumin Powder
1/2 tsp Chili Powder
1/2 tsp Crushed Red Pepper
1/4 tsp Ground Ginger
2 tbsp Tomato Paste
1 15 0z Can of Diced Tomatoes
4 Cups Chicken or Vegetable Stock
1 13.5 oz Can of Coconut Milk
1.5 Cups Dry Red Lentils
Salt and Pepper to Taste
Dice the onion
Mince the garlic
Open cans and gather ingredients
In a soup pot heat the coconut oil and saute the onion and garlic until the onions are translucent.
Add the curry powder, cumin powder, chili powder, ground ginger, tomato paste, diced tomatoes, chicken or vegetable stock, coconut milk, and lentils.
(Optional) Add the crushed red pepper flakes.
Bring to a boil, while stirring occasionally.
Reduce heat and cover to simmer for 30-40 minutes or until the lentils are tender. Be sure to stir occasionally.
Let Cool for 20 Minutes before adding to the dehydrator.
Line your dehydrator trays with parchment paper.
Spread 1 portion of the lentil soup per tray. Use your backpacking pot to measure out each portion and you'll have the perfect amount.
Let dehydrator run overnight or until the lentil soup is dry and crumbly.
Package each portion in freezer bags and keep in the freezer until ready for your backpacking trip.
Add dry lentil soup to your backpacking pot
Fill with filtered water
Bring to a boil stirring occasionally
Turn off Heat and Let sit for 10 Minutes
You can add extra calories and nutrition or just keep things fresh by adding new toppings for each backpacking trip.