Cordoba Lentil Stew on Rice
Cordoba, that's in Argentina, right? What the heck is Argentine food like? Honestly, I'm not sure. I've never been south of Mexico. But, if you like a little BBQ flavor on the trail, this will satisfy.
600 calories (with tortillas)
1 cup packaged lentils
1 quart water
1 cube vegetable bouillon
3 large diced tomatoes
1 large diced onion
1 diced carrot
1 medium peeled and diced apple
1 large peeled and diced sweet potato
1/2 cup frozen peas
2 cloves garlic
1 tbsp olive oil
1/4 cup BBQ sauce
1 tsp turmeric
1 tsp paprika
dash red pepper flakes
4 handfuls dried kale
1 cup rice
salt and pepper to taste
Place the lentils, water, and vegetable bouillon in a large pot. Bring to a boil, reduce heat to low, and simmer 20 minutes or until lentil are al dente. Add the tomatoes, onion, carrot, apple, sweet potato, peas, garlic, olive oil, barbeque sauce, turmeric, paprika, red pepper flakes, salt, and pepper into the pot. Simmer for another 30 minutes or until the sweet potatoes are tender. Pulse mixture in your food processor or use an immersion blender to get all the pieces to small uniform sizes, but not too mushy.
Cook rice per instructions on the package. Cook with half vegetable stock for more flavor.
Dehydrate both the stew and lentil stew at 135 degrees overnight. The rice will take less time. Crumble up the stew.
This recipe will make four meals. Divide both stew crumbles and rice into four. Place each division of stew crumbles and rice into separate one-quart freezer bags. You will have eight separate bags. Place a handful of dried kale in each stew bag. Then pair a stew bag with a rice bag for one meal.
On the Trail
Pore 1 cup of water of (near) boiling water into the stew bag and 1/2 cup into the rice bag. Seal and blend well by massaging with fingers. Place both bags into an insulated pouch (see tips below) for 10-15 minutes. Remove freezer bags from insulated pouch, unseal the bags, and mix together. Add a tablespoon of olive oil if you want more calories. You are now ready to pig out! Tortillas go great with this dish.
I like to use an insulated pouch (mentioned above). It allows me to save some fuel because I don’t have to bring my water to a full boil. It also keeps my water hotter for longer, helping extend cooking time. With dehydrated food, sometimes the longer soak time makes for more naturally textured food. A good inexpensive and lightweight pouch is the Big Sky International Insulite pouch. Or search the Internet for some DYI options. Prepare your meal, put it in the pouch, then go set up your tent. By the time your tent is all set up, your meal will be ready. Trail efficiency, baby!
Dehydrated foods can keep a while, but if you start prepping your meals months ahead of time you may want to use a vacuum sealer and then put them in the freezer.