Easy Backpacking Lentil Stew: Dehydrated Trail Meal

Ingredients

• •1 whole Onion
• •2 cups Leeks
• •1-2 whole Carrots
• •1 whole Tomato
• •1 whole Red Bell Pepper
• •1 clove Garlic
• •1 whole Bay Leaf
• •½ lb. Mushrooms
• •1⅔ cups Green Lentils
• •2½ cups Vegetable Broth
• •handful whole Parsley
• •1 Tbsp. Cooking Oil
• •2 tsp. Balsamic Vinegar
• •to taste none Salt
• •to taste none Pepper

Equipment

• • Stockpot
• • Dehydrator
• • Sauté pan
• • Insulating cozy

Instructions

1. 1Lubricate a stockpot with cooking oil and sauté onions, leeks, and garlic for 10 minutes on medium heat.
2. 2Add carrots, tomatoes, and bell peppers, cooking for a few more minutes. Hold back the mushrooms and parsley.
3. 3Add lentils and cook for another 5 minutes.
4. 4Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 30 min, covered.
5. 5In a separate pan, cook mushrooms and parsley with balsamic vinegar.
6. 6Combine mushrooms with lentils in the stockpot, simmer for an additional 5 minutes. Let cool for dehydration.