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
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