Red Lentil Dal

Name: Red Lentil Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g red lentils (dry); 1 pcs onion (finely diced); 2 cloves garlic (chopped); 15 g ginger (finely grated); 400 g chopped tomatoes; 900 ml water; 2 tsp curry powder; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp salt

Spiced vegan dal without coconut milk; very reliable when rehydrating.

Stew
Easy
4 servings
vegan

Drying temperature

60 °C

Drying time

8–12 h

Dry weight

100 g/serv.

Rehydration water

380 ml/serv.

Soak time

15 min

Calories

330 kcal/serv.

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

Ingredients

300 gred lentils · dry
1 pcsonion · finely diced
2 clovesgarlic · chopped
15 gginger · finely grated
400 gchopped tomatoes
900 mlwater
2 tspcurry powder
1 tspturmeric
1 tspground cumin
1 tspsalt

Method

At home

Briefly sweat the onion, garlic and ginger. · 6 min
Add the lentils, tomatoes, water and spices and cook until soft. · 25 min
Continue cooking uncovered until a very thick mass forms. · 10 min

Dehydrate

Spread out thinly and dehydrate fully at 60 °C. · 600 min

On the trail

Pour over boiling water, stir and leave to stand for 15 minutes. · 15 min

At home: For a longer shelf life, cook without coconut milk; build the flavour with spices and tomato.

On the trail: Rehydrate together with couscous; increase the water accordingly.

Storage: Pack fully dried and airtight.

Side: Couscous, instant rice or on its own as a thick stew

For 4 servings, only 400 g go into your pack.

In the app: scale servings & take it offline →