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)
You can add extra calories and nutrition or just keep things fresh by adding new toppings for each backpacking trip.
Looking for other backpacking recipes? Try Tortilla Trail Pizzas on your next trip.
CloudLine ambassadors Justin and Patrice Lavigne live a life less ordinary. They are constantly doing what they love and that involves adventures like thru-hiking the Appalachian Trail in 2011, living in their van for months at a time, spending the summer guiding kids on outdoor adventures at summer camps, writing for Backpacker's Magazine, and in 2015 they thru-hiked New Zealand's long trail, Te Araroa.
Beginning May 1st, 2017 the Lavigne's will be hitting the road in their camper van to speak about their thru-hike of Te Araroa at 31 events across the country.