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.
Austin lives in the Pacific Northwest where he enjoys hiking and backpacking in the Olympic and Cascade mountains.
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