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backpacking red lentil marinara

5.0

(30)

www.freshoffthegrid.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 507 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

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.

Step 2

Spread the sauce onto dehydrator trays in thin, even layers along with the basil. Dehydrate at 135F for 8-12 hours until completely dry.

Step 3

Store in an airtight container until ready to use.

Step 4

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.

Step 5

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!