A Hearty and Delicious Backpacking Recipe
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.
- Garnish with Cilantro
- Add Mountain House Freeze Dried Chicken
- Top with Avacado
- Spice it up with Hot Sauce
Looking for other backpacking recipes? Try Tortilla Trail Pizzas on your next trip.