Classic Lentil Stew

Name: Classic Lentil Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 300 g brown or green lentils (dry); 2 pcs carrots (finely diced); 0.3 pcs celeriac (finely diced); 1 stalk leek (finely sliced); 1 pcs onion (finely diced); 1200 ml vegetable stock; 2 tbsp tomato purée; 1 tsp marjoram; 2 tbsp cider vinegar (after cooking); 1 tsp salt

German lentil soup as a thick, low-fat trail base without sausage.

Stew
Easy
4 servings
vegan

Drying temperature

60 °C

Drying time

9–14 h

Dry weight

110 g/serv.

Rehydration water

430 ml/serv.

Soak time

18 min

Calories

340 kcal/serv.

Which dehydrator? Find one for 60 °C with a timer →

Ingredients

300 gbrown or green lentils · dry
2 pcscarrots · finely diced
0.3 pcsceleriac · finely diced
1 stalkleek · finely sliced
1 pcsonion · finely diced
1200 mlvegetable stock
2 tbsptomato purée
1 tspmarjoram
2 tbspcider vinegar · after cooking
1 tspsalt

Method

At home

Cook the lentils and vegetables in stock until soft. · 40 min
Stir in the tomato purée, marjoram and vinegar; reduce until very thick. · 10 min

Dehydrate

Spread out 3–5 mm thin and dehydrate fully at 60 °C. · 690 min

On the trail

Pour over boiling water and leave to swell, insulated, for 18 minutes. · 18 min

At home: Do not use large chunks of potato; it is better to add potato as mash flakes on the trail.

On the trail: Start with a little more water than you want, as the lentils thicken heavily.

Storage: Considerably more shelf-stable without sausage and bacon.

Side: Optionally thicken with instant mashed potato

For 4 servings, only 440 g go into your pack.

In the app: scale servings & take it offline →