Backcountry Lentil & Vegetable Curry
Protein-packed lentils and hearty vegetables simmered in a fragrant curry broth—lightweight, filling, and easy to cook on a compact backpacking stove for high-mileage days.
Equipment
- Backpacking pot
- Small stove
- Spoon
Ingredients
- 1/2 cup red lentils rinsed
- 2 cups water
- 1 tbsp olive oil
- 1/2 cup diced carrot
- 1/2 cup diced potato
- 1/2 cup green peas freeze-dried or fresh
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut milk powder or use 1/2 cup canned milk if packing weight allows
Instructions
- In a backpacking pot, combine lentils, water, carrot, potato, peas, olive oil, curry powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer gently, stirring occasionally, for 16–18 minutes until lentils and vegetables are soft.
- Stir in coconut milk powder (or canned milk) off heat until creamy. Add extra water if needed.
- Serve hot directly from the pot.
Notes
Pre-mix dry ingredients in a zip bag for faster trail prep. Rinse pot with water and pack out all food waste for Leave No Trace.