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Backpacking Red Lentil Marinara

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Backpacking Red Lentil Marinara

If you’re looking to up your protein consumption on your next backcountry adventure, give this red lentil marinara a try!
Course Dinner, Lunch
Cuisine Fusion
Keyword backpacking, car camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts, vegan, vegetarian
Servings 4 people
Calories 328kcal


  • Dehydrator


  • cups beef broth
  • 15 oz tomatoes canned, with juices
  • ½ cup red lentils
  • 1 clove garlic minced fine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup dried pasta
  • 4 packets parmesan cheese optional
  • 4 tablespoons olive oil
  • oz dried sauce w/o pasta olive oil, or cheese


At home:

  • Place the broth, tomatoes and their juices, lentils, garlic, and dried oregano in a pot and bring to a boil. Reduce heat and simmer over medium-low until the lentils are tender, about 15 minutes. Add salt and sugar to taste.
  • Spread the sauce onto dehydrator trays in thin, even layers along with the basil. Dehydrate at 135F for 8-12 hours until completely dry. Store in an airtight container until ready to use.
  • To pack for the trail, pack about 1/2 cup pasta per serving of sauce (depending on how big of a meal you’d like). Separately, pack parmesan cheese and 1 tablespoon olive oil per serving.

In the field:

  • To cook on trail, place the sauce, pasta, and oil in a pot with just enough water to cover. Bring to a boil, then simmer until the pasta and lentils are tender, about 12 minutes. Top with parmesan cheese and enjoy!


Calories: 328kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 504mg | Potassium: 582mg | Fiber: 9g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 3mg

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