Campfire Dahl

Prep time: 10 min
Total time: 20 min
Additional waiting time: 24 hours
Keeps: 90 days

Allergens: GlutenCoconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

1 1/4 cups dry red lentils
2 carrots
1/2 tsp onion powder
1 tsp ground ginger
1 pinch ascorbic acid
1/2 cup coconut flakes
1/3 cup powdered milk (oat or coconut)
1 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground turmeric
1/2 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp salt
2 tbsp extra virgin olive oil
3 1/3 cups water

Procedure

At home:

Slice the carrots and dry them in the oven or a dehydrator. It may take up to 24 hours.

Mix all the dry ingredients in a bag, keeping the olive oil separate.

At camp:

Heat the oil in a pot. Add the dry mixture and fry for about 1 minute, stirring constantly.

Add the water and bring to a boil. Simmer for 10–15 minutes, stirring occasionally, until the lentils are soft and the curry has thickened. Add a little more water if needed.

Nutrition per portion

Calories: 700
Carbohydrates: 98 g
Protein: 34 g
Fat: 22 g
Iron: 10.5 mg
Calcium: 230.0 mg

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