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.
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!
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.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/dehydrated-red-lentil-marinara/