Backpacking Red Lentil Marinara
Servings: 4 servings
Saucy, hearty, and deeply satisfying, this backpacking red lentil marinara pasta is exactly what we want after a long day on the trail. The pasta brings the carbs, the red lentil sauce brings the protein, and the olive oil and cheese bring the fats.
Ingredients
- 1 ½ cups broth
- 1 (15oz) tomatoes & juices
- ½ cup dried 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
Packed Seprately
- 4 packets parmesan cheese *omit for vegan/vegetarian prep
- 4 tablespoons olive oil
Instructions
- Place the broth, tomatoes and their juices, lentils, garlic, and dried oregano and basil 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.
Pack for the Trail
- 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.
On Trail Preparation
- To cook on the 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!
Video
Notes
Serving Size: This recipe "serves 4" based on a standard serving of 1/4c dried pasta. You should definitely consider your own appetite and exertion level when packing this on a backpacking trip. You may find that this recipe is truly 2 or 3 servings based on your own hunger level.
