One-Pot Backpacker Lentil Dahl
A spicy, protein-packed lentil dahl simmered with tomato, ginger, and warming curry spices. Lightweight, vegan, and perfect for backpackers needing sustenance and comfort.
Equipment
- Small pot
- Spoon
- Knife
Ingredients
- 1/2 cup red lentils rinsed
- 2 cups water
- 1 tbsp tomato paste
- 1 clove garlic minced
- 1 tsp fresh ginger minced
- 1 tsp curry powder
- 1/4 tsp cayenne pepper optional
- 1/2 tsp salt
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Combine lentils, water, tomato paste, garlic, ginger, curry powder, cayenne, and salt in a small pot.
- Bring to a boil over medium backpacking stove flame, then simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are soft.
- Spoon into bowls and top with chopped cilantro.
Notes
Red lentils cook quickly and pack light. Dahl thickens as it sits, making leftovers great for wraps or scooping with flatbread. Carry spices in mini vials for efficiency.