CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-01-22
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 3 cups red split lentils
- 4 rashers smoked streaky bacon, chopped
- 1 small onion, finely chopped
- 1 ham stock cube
- oil
- salt, pepper to taste.
Instructions
Fry the onions and bacon in a little oil until the bacon is cooked through and the onions are softened.
Add 1 1/2 pint water and bring to the boil.
Add the stock cube and the lentils (rinsing the lentils thoroughly first).
Boil rapidly for 10 minutes, then simmer for a further 20 (or until the lentils are soft). Add salt and pepper to taste.
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