Sunday 12 November 2017


This one-pot lentil and tomato stew is perfect to make while camping. It’s quick, easy, nourishing and filling. We make versions of this stew all the time at home, but I’ve added a few tweaks to it so it’s simple to make outdoors. Camping recipes need to be easy but worth the effort, and this one ticks those boxes.
I like to prepare my chopped vegetables before heading for the campsite. You can, of course, bring a chopping board and chop your veg while you’re there, but I always chop them up and stick them in a ziplock bag to make sure cooking at the campsite is extra easy. You can add all the ingredients for each meal into one bag and label it, repeating for all other meals.
Tips for camping recipes:
  1. Pre-chop ingredients for each meal and put them in labelled ziplock bags.
  2. Use onion and garlic powder for extra flavour and to save fiddly chopping.
  3. Buy cans with pull tab openings so you don’t have a problem if you forget the tin opener.
  4. Take pre-washed bagged spinach and salad to save the trouble of washing the leaves.
  5. Bring frozen pre-prepared soup or stew, so you’ll have a meal ready on the second day when it thaws.
  6. Sachets of pre-cooked rice are easy to transport and can be reheated in a frying pan or pot.
  7. Spray oil is easy to use and won’t leak.
Serves: 4
  • 1 tsp olive oil
  • 1 clove garlic, finely chopped (or 1 tsp garlic powder)
  • 100g mushrooms, roughly chopped
  • 1 red pepper, sliced
  • 1 x 400g (14oz) can chopped tomatoes
  • 100ml water
  • 1 vegetable stock cube or stock pot
  • 1 x 400g (14 oz) can puy lentils, drained and rinsed (or 250g sachet of cooked puy lentils)
  • salt and pepper
  • 300g (10.5 oz) bag washed spinach leaves
  • small handful fresh parsley, roughly chopped (optional)
  • Fresh bread to serve
  1. Heat the oil in a large pot and add the garlic (if using the powder, add with the tomatoes). Cook for 1 minutes, then add the mushrooms and peppers and cook for a further 4 minutes.
  2. Add the tomatoes, water (cold is fine), stock cube/pot and simmer for 8-10 minutes to allow it to reduce slightly.
  3. Add the lentils and cook for another 5 minutes.
  4. Stir in 3 large handfuls of the spinach and allow it to wilt.
  5. Divide into bowls and garnish with the parsley.
  6. Optional: Serve with fresh bread and a salad using the leftover spinach.
Camping Recipes: Lentil Tomato Stew | Veggie Desserts Blog

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