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September 2019 Issue
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Winter carrot and lentil stew

Lentils are a cheap and nutritious option for tramping dinners. Photo: Maddy Bellcroft

Warm up your winter tramps with this nutritious dinner. 

This meal is best cooked over a campfire or on a hut fireplace as it takes a little while for the lentils to cook through. For a faster cook time, soak the lentils in water for a couple of hours prior to cooking. It is best served on mash or with sausages. I enjoy topping the stew with a dollop of sour cream or yoghurt and a sprinkling of chilli flakes.

Prep time: 5min
Cook time: 35min
Serves: 2
Cost: $4-6


  • 1 tbsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 3 small carrots
  • 1 cup dried green lentils
  • 3 tsp veggie stock powder
  • 4 tbsp tomato paste
  • ¼ cup raisins
  • ½ cup pumpkin seeds
  • 2 ½ cups water
  • Salt and pepper to taste

Dice onions and sauté in olive oil until soft. Thinly slice the carrots into rounds and add to pot with garlic.

Fry for a couple of minutes and then add all other ingredients except salt and pepper. Bring to the boil, then cover and simmer for around 35min, stirring every so often to stop lentils sticking and adding extra water if needed. Taste and season with salt and pepper.

Once the lentils are soft and the water is absorbed, remove from the heat and serve.