The Coleman Camp Stove review reveals that this portable cooking solution lets you prepare a hearty lentil stew in as little as 35 minutes, combining convenience and nutrition perfectly for outdoor enthusiasts. It's an excellent choice for camping trips, minimizing both meal prep and cleanup while ensuring flavorful, satisfying meals.
This streamlined recipe replaces the traditional multi-pot process with a single pot method, ensuring a quicker cook time while maximizing flavor. Cooking lentils on a Coleman stove not only saves time but also enhances the outdoor cooking experience.
Why Lentil Stew Works Well Outdoors
Lentil stew is a favorite among campers for its nutrient density and simplicity. With 34 grams of protein and ample fiber, it fuels a day of hiking or exploring. Lentils outpace most dried beans in cooking time, making them particularly useful in a camping context.
This version of lentil stew alters the cooking process for the Coleman Camp Stovesimplifying steps and ensuring all ingredients are easily portable. By sautéing vegetables briefly before simmering, you can achieve rich flavors with minimal effort.
Hearty Lentil Stew Recipe
This dish yields a warm, flavorful lentil stew that’s ideal for chilly nights under the stars.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 (15-ounce) can diced tomatoes
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups spinach or kale (fresh or frozen)
Instructions
- Heat 2 tablespoons of olive oil in a large pot on the Coleman Camp Stove over medium heat.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves of minced garlic for another minute until fragrant.
- Add 2 medium diced carrots and 2 stalks of diced celery, cooking for 3 to 4 minutes.
- Mix in 1 (15-ounce) can of diced tomatoes, 1 cup of rinsed lentils, 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the lentils are tender.
- Season with salt and pepper to taste, then stir in 2 cups of spinach or kale just before serving. Cook for 2-3 more minutes until the greens have wilted.
Recipe Notes
This lentil stew can be stored in airtight containers in a cooler for up to three days. For longer storage, freeze it for up to one month. It may thicken during reheating, but a splash of broth can restore its consistency. If you’re low on ingredients, feel free to substitute lentils with beans or add any leftover vegetables; both options will maintain the stew’s flavor.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
Related reading: camping stove.