Fresh Ultralight Indian Curry Lentil

Hearty warm Indian curry flavors really hit the spot at camp.

Fresh Ultralight Indian Curry Lentil

Tested by 

Aspens Dad

Yields 2
Servings
Ingredients
10
Minutes

~6.5 oz /
~175 g

Weight per serving
High Calorie, Dairy Free, Vegetarian, Vegan, Gluten Free

Ingredients

  • Snap Peas - 1/2 C / 150 g
  • Lentils, freeze-dried - 1 C / 150 g
  • Indian Curry spice mix - 2 TB / 10 g
  • Coconut oil - 2-3 TB / 15 g
  • Water - 8-12 oz / 250-450 ml
  • Sumac - 1/2 tsp / 2 g
  • Tortillas/Naan/Bread - 2-4 / 6 oz
  • Salt - to taste

Steps

1. Chop snap peas
2. TURN ON BURNER: HIGH HEAT
3. Add lentils, curry, oil, water. Stir
4. Boil. Simmer. Cook 5-7 min until lentils soft
5. Add peas, sumac, salt. Reserve
6. Toast tortillas/bread as you like

EAT & PACK IT OUT

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