Dirtbag dining: Red curry lentils

Ingredients

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  • 1 brown onion
  • 800g tinned brown lentils
  • 2 tablespoons red curry paste (carry in a zip lock bag if you need to save space and weight)
  • 1 vegetable stock cube (plus 250mL of water)
  • something green (broccoli and green beans both work well)
  • splash of olive oil (keep in a small travel container… or a zip lock bag)
  • OPTIONAL – instant rice
  • OPTIONAL – plain greek yoghurt to top it all off

Method

You don’t have to do any preparation at home – just throw all the ingredients in your bag.

  1. Chop the onion in quarters.
  2. Heat oil in pot and cook onion until soft.
  3. Add curry paste and stir for a minute or so.
  4. Drain the lentils and add them to the pot.
  5. Add a cup of water, the stock cube and your green stuff.
  6. Simmer for 10 minutes, stirring occasionally.

If you’re feeding lots of people, cook some instant rice as well.  Hopefully someone else can be the rice master while you make the curry.

Equipment

  • camping stove + fuel (or a fire)
  • lighter or matches
  • one medium pot (cook in it and eat out of it… or eat out of the empty lentil tins)
  • knife
  • spoon(s) – for stirring and for eating
  • drink bottle for your water
  • you can never have too many zip lock bags

Tested on location

To be honest, I’ve only tried this one at home so far but I think its my simplest dirtbag dining recipe yet.  The ingredients are really cheap and don’t need to be refrigerated. Vegetarians and carnivores can all enjoy it.

I’m hoping to test this warming recipe out after a day of paddling on the Barrington River.

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