Name: Spiced red lentil soup: an easy, delicious camping meal
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings
Ingredients: 420 g total weight (dry ingredients); 0.80 l total volume (dry ingredients); This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.; 800 ml total water; 1 units of fuel; ½ tbsp olive oil; 1 shallot; 2 tbsp korma curry paste; 1 vegetable stock cubes; ⅓ cup red lentils; 2 tbsp pearl barley; 1 tbsp dried coriander; 1 flat bread; ⅓ cup tomato powder; ⅔ cup tomato paste (triple concentrate)

DifficultyBeginner

Try this easy recipe, and you'll never go bushwalking with packet soup mix again! It's lightweight, tasty and very filling, thanks to a generous mix of lentils, pearl barley and flatbread.

CategorySoupsDietVegan, VegetarianTags#compact, #minimal-fuel, #minimal-water, #minimal-weight, #one-pot-meal

Yields2 Servings

Prep Time5 minsCook Time40 minsTotal Time45 mins

Summary

420 g total weight (dry ingredients)

0.80 l total volume (dry ingredients)

This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.

Water and fuel

800 ml total water

1 units of fuel

Ingredients

½ tbsp olive oil

1 shallotIf you can't find shallots, just substitute 1 small brown onion for 2 shallots

2 tbsp korma curry paste

1 vegetable stock cubesEach stock cube should make 1 cup of stock

⅓ cup red lentils

2 tbsp pearl barley

1 tbsp dried coriander

1 flat bread

⅓ cup tomato powderSee alternative option below if you can't find this ingredient

Alternative option (if you can't get tomato powder)

⅔ cup tomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.

Packing before your hike

Put lentils and barley in a bag together. Seal the tomato powder in a bag.
Double-bag the korma curry paste, squeezing out any air before you tie up the first bag. If you're using tomato paste rather than tomato powder, buy sachets or double-bag the paste.
Keep the flatbread in its original sealed packet - you can use any leftover flatbreads for the next day's lunch. Put all the other ingredients in a bag together.

Before cooking

Chop the shallot or onion.

Cooking

Heat oil over medium-high heat. Add shallot or onion and cook, stirring, for 3 to 4 minutes or until softened.

Add curry paste and stir to combine.

Stir in stock cube, water, tomato powder (or tomato paste), lentils, barley and dried coriander. Turn up the heat, cover and bring to the boil.

Reduce heat to low. Simmer, covered, for 20 to 25 minutes or until barley is tender, stirring occasionally to stop it sticking to the bottom of the pot.

Divide between bowls and sprinkle dried coriander on top. Serve with bread, cut into large wedges.

Ingredients

Summary

420 g total weight (dry ingredients)

0.80 l total volume (dry ingredients)

This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.

Water and fuel

800 ml total water

1 units of fuel

Ingredients

½ tbsp olive oil

1 shallotIf you can't find shallots, just substitute 1 small brown onion for 2 shallots

2 tbsp korma curry paste

1 vegetable stock cubesEach stock cube should make 1 cup of stock

⅓ cup red lentils

2 tbsp pearl barley

1 tbsp dried coriander

1 flat bread

⅓ cup tomato powderSee alternative option below if you can't find this ingredient

Alternative option (if you can't get tomato powder)

⅔ cup tomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.

Directions

Packing before your hike

Before cooking

Chop the shallot or onion.

Cooking

Heat oil over medium-high heat. Add shallot or onion and cook, stirring, for 3 to 4 minutes or until softened.

Add curry paste and stir to combine.

Stir in stock cube, water, tomato powder (or tomato paste), lentils, barley and dried coriander. Turn up the heat, cover and bring to the boil.

Reduce heat to low. Simmer, covered, for 20 to 25 minutes or until barley is tender, stirring occasionally to stop it sticking to the bottom of the pot.

Divide between bowls and sprinkle dried coriander on top. Serve with bread, cut into large wedges.

Notes

Spiced red lentil soup: an easy, delicious camping meal

Ingredients Directions

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Ingredients

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Notes

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