Red lentil dahl
This is a hearty meal that is lightweight, super delicious and protein-packed. It makes a regular appearance on our tramping trips and feeds a small group, especially if you add a serving of rice. It works especially well when cooked on top of the fireplace in the hut.
Tip: To speed up the cooking process, pre-soak the lentil mixture with the water an hour before cooking.
Prep time 10min
Cook time 30-40min
1.5 cups split red lentils100g packet of dehydrated peas
2 sachets of tomato paste (100g)
1 tbsp stock powder (or two small cubes)
1 tbsp garlic powder
2 tbsp dried onions
½ tsp chilli powder
1 tsp salt plus extra to taste
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
1 tbsp coconut sugar
4-5 cups water
Boil in the bag rice or couscous (optional)
Before your trip, place all dry ingredients (omit tomato paste and water) into a large ziplock bag. Shake a few times to mix well.
When ready to cook, place all ingredients, including tomato paste, in a large pot and add 4.5 cups of water. Bring to a simmer, stirring regularly for 30-40 minutes until lentils are soft. You may need to add extra water during this process if mixture becomes too dry. Taste and add extra salt if desired.
Serve hot on top of rice or couscous.