Backpacking meal options like lentil curry are ideal for hikers seeking a hearty meal that can be cooked in just 35 minutes. With a straightforward 25-minute cook time, this dish provides a satisfying recovery after a long day on the trail without the hassle of excessive dishes.
Using dehydrated vegetables and pantry staples ensures this dish remains low in prep time and avoids spoilage, while also providing a nutritious boost of energy with every serving. Lentil curry’s versatility allows for customization based on personal taste and dietary needs.
A Versatile Backpacking Staple: Lentil Curry
Lentil curry is a beloved dish with roots in Indian cuisine, celebrating an array of spices and sometimes coconut milk. For camping purposes, this recipe streamlines preparation and cleanup without sacrificing flavor. Minimizing fresh produce helps avoid spoilage on longer trips, making this recipe a practical choice compared to many packaged dehydrated meals.
Simple and Hearty: Your Lentil Curry Recipe
This one-pot lentil curry is an efficient and satisfying meal option for backpackers.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes
- 1 cup dried lentils (green or brown)
- 2 cups vegetable broth (or water)
- 1 cup dehydrated mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion and sauté until soft, about 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the diced tomatoes, stirring to combine.
- Mix in the lentils, vegetable broth, dehydrated vegetables, curry powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 25 minutes, or until the lentils are tender and the mixture thickens, stirring occasionally.
- Stir in the lemon juice (if using) just before serving.
- Garnish with fresh cilantro, if desired.
Recipe Notes
This lentil curry can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for later use. For a lighter option, decrease the olive oil or substitute with broth. If fresh or frozen vegetables are preferred, be mindful that they may require additional cooking time.
Nutrition (per serving): Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
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