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!
Servings 4 people
- 1½ 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
- 4½ oz dried sauce w/o pasta olive oil, or cheese
- 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