- 1 cup dry lentils
- 1 quart water
- 1 cube vegetable bouillon
- 3 medium tomatoes, peeled and diced
- 1 large onion, diced
- 1 carrot, sliced
- 1 medium apple – peeled, cored and diced
- 1 large yam, peeled and cubed
- 1/2 cup frozen peas
- 1 large clove garlic
- 1 tablespoon olive oil
- 1/4 cup barbeque sauce
- 1/2 teaspoon paprika
- salt and pepper to taste
Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes. Stir the tomatoes, onion, carrot, apple, yam, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes more or until the lentils, apple and vegetables are tender. Then give the mixture a couple of pulses in your food processor to get all the pieces to small uniform size before dehydrating.
Ladle out a known quantity (2 trail servings at about 1-1.5C per serving) onto the solid plastic tray of your dehydrator. You can do 4 servings at a time if you have enough left over, by putting an additional 3-4C of the mixture on a second plastic tray. You can dry two trays of this in your dehydrator at one time – just separate the two trays with an empty one. Dry the mixture on the 135o setting overnight. In the morning, crumble up the mixture. If it still feels a little moist, put it back in the dehydrator for a few more hours; otherwise, put the dried mixture into one or more zip-loc bags, label with the number of original servings, and put away in the fridge or freezer.
At camp, boil water and add enough of it to your pre-measured dehydrated lentil stew to reconstitute the original serving volume. Wrap it in aluminum foil or tuck it into an insulated cozy for 15 minutes and it should be ready to eat! Enjoy with a piece of naan bread or artisan bread.