• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Camping Recipes

    Campfire Red Lentil Stew

    Published: Aug 11, 2016 · Modified: Aug 20, 2022 · 7 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This easy vegan Campfire Dutch Oven Recipe features an easy take on Indian dal.  These spiced red lentils are cooked in a Dutch oven right on the campfire!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy campfire red lentil stew is a hearty vegan meal that’s perfect for camping. This twist on Indian dal is made in a cast iron Dutch oven over a campfire.

    This easy vegan CAMPING Palak Dal (Red Lentils with Spinach) is cooked in a Dutch oven right on the campfire!

    This recipe is for all of you hungry hikers out there!

    If you’ve spent your day scrambling over rocks, looking for trail markers, and guzzling bottle after bottle of Gatorade-infused water, by dinnertime you’re probably ravenous!  

    Chances are, those snack bags of trail mix haven’t left you full and satisfied, and what you really want (and need) is a delicious, flavorful meal to end the day.

    For those of you who are camping, however, getting that meal might be a little trickier.  

    When you find yourself at a campsite without electricity, refrigeration, or an oven– have no fear!

    With a little preparation, this campfire red lentil stew can help you easily end your day by devouring a bowl (or two) of Indian-inspired hot meal.

    West Yellowstone KOA- Campground cooking for two days in Yellowstone
    Campground Cooking

    Earlier this summer, on our cross-country, national park-hopping and hiking extravaganza, the husband and I camped… a lot.

    Always in a tent, and rarely with electricity.

    We planned on cooking almost every day, which didn’t happen, but we came close!  One of the ways we managed was by modifying recipes I already cook to make them camper-friendly.

    This campfire red lentil stew is a simplified version of this red lentil dal, and is cooked over a campfire in a cast iron Dutch oven.  

    What Equipment Do I Need?

    You need a campfire Dutch oven, perfect for so many types of meals! It’s helpful because it’s designed with little feet for sitting atop the hot coals.

    Everything you need for this recipe is shelf-stable, and will be fine waiting in your car without refrigeration while you hike.

    How to Make Campfire Red Lentil Stew

    Start by heating coals in a campfire ring, or have someone else do it while you dice the onion.  (Thank you, husband!)  

    Put oil, diced onion, garam masala, garlic powder, and salt into a cast iron dutch oven. 

    Set the pot on the campfire grate.  

    Cook Onion with Spices
    Cook Onion with Spices

    Let the onions cook for a minute or two, and then add the tomatoes.

    Be careful, because, you know… you’re cooking over an open fire.  Don’t burn yourself!  

    Add Tomatoes to the Dutch Oven
    Add Tomatoes to the Dutch Oven

    Let the tomatoes cook for a couple of minutes, and then add the spinach, lentils, and water.  

    Add Lentils, Spinach + Water
    Add Lentils, Spinach + Water

    Cover the pan, and let it cook for about 15 minutes, until most of the liquid is absorbed and the lentils are tender.

    Cook the Stew Covered
    Cook the Stew Covered

    Once the lentils finish cooking, scoop it into bowls and enjoy eating in the great outdoors.

    Want more camping ideas?  Check out all of our camping recipes and our trail guides!

    This easy vegan CAMPING Palak Dal (Red Lentils with Spinach) is cooked in a Dutch oven right on the campfire!
    This easy vegan CAMPING Palak Dal (Red Lentils with Spinach) is cooked in a Dutch oven right on the campfire!
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Campfire Red Lentil Stew

    This easy campfire red lentil stew is a hearty vegan meal that's perfect for camping. This twist on Indian dal is made in a cast iron Dutch oven over a campfire.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 226kcal
    Prevent your screen from going dark

    Equipment

    • campfire ring
    • charcoal briquettes (or firewood)
    • cast iron dutch oven (campfire-style preferred)
    • metal spatula
    • cutting board
    • knife
    • can opener (if cans aren't pop-top)
    • serving spoon
    • bowls
    • spoons

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 teaspoon salt
    • 2 teaspoons garam masala
    • 1 teaspoon garlic powder
    • 15 ounce can diced tomatoes
    • 1 cup red lentils (rinsed and sorted)
    • 1 15 oz can spinach, drained
    • 3 ½ cups water

    Instructions

    • Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
    • Add olive oil, onions, salt, garlic, and spices to the Dutch oven. Set uncovered on coals. Let onions cook for 1-2 minutes until softened.
    • Add tomatoes to the pot and cook 2-3 minutes. Add spinach, lentils, and water.
    • Cover Dutch oven and cook about 15 minutes until the lentils are tender.
      If needed, season lentils to taste with more salt. Allow lentils to cool slightly before serving.

    Notes

    Serves 4, or 2 hungry hikers

    Nutrition

    Calories: 226kcal (11%) | Carbohydrates: 35g (12%) | Protein: 13g (26%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 748mg (33%) | Potassium: 680mg (19%) | Fiber: 16g (67%) | Sugar: 5g (6%) | Vitamin A: 166IU (3%) | Vitamin C: 14mg (17%) | Calcium: 72mg (7%) | Iron: 5mg (28%)
    Tried this recipe?Leave a comment and rating below!
    « Campfire Lasagna (Vegetarian)
    Navratan Curry (Sweet Vegetable Korma) »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsQuestions
    1. Tina Dawson | Love is in my Tummy

      August 12, 2016 at 6:13 pm

      5 stars
      The things you do while camping amazes me girl!!! I cannot believe you cooked lentils over a camp fire! It’s hard enough to get them done over a stove.

      Reply
      • champagne-tastes

        August 13, 2016 at 7:50 pm

        thanks! 😉 actually the fire’s a lot hotter than the stove, so they cooked a lot faster!!!

        Reply
    2. Patty

      May 02, 2017 at 9:59 am

      5 stars
      Looks wonderful! pinned and twitted! 🙂

      Reply
    3. cdunn

      August 21, 2018 at 1:46 pm

      Making this for my upcoming camping trip so thank you for posting it. Can you tell me if a “Tandoori Spice Mix” is the same as a “Tandoori Masala Spice Mix” as called for in this recipe? Your recipe intro mentions one and the recipe mentions another so wasn’t sure if the homemade spice mix you mention in your red lentil dal would work, or if you were using something different in this one? The mix you mentioned in your dal recipe is: Homemade Tandoori Spice Mix: Blend 2 TB cumin, 2 TB garlic powder, 2 TB paprika, 4 tsp ginger, 1 TB coriander, 2 tsp cardamom

      Reply
      • champagne-tastes

        August 21, 2018 at 1:48 pm

        Oh yay!! Enjoy! And yes they’re the same- you’ll find it marked both ways! I’ll fix the post to make it clearer. 😁 Let me know how it turns out! 💕
        Oh and also, you can probably find the spice mix pre-made if you don’t want to make it. I’ve found tandoori spice (also marked tandoori masala spice) at Whole Foods and a few other stores.

        Reply
    4. Sara Baio

      October 27, 2021 at 9:02 pm

      Hello! this looks great! Are the lentils added to the Dutch oven dry or presoaked? Thanks!

      Reply
      • Alisha Trenalone

        October 28, 2021 at 9:19 am

        Hello!
        The red lentils are dry in this recipe. Hope you enjoy!

        -Alisha at Champagne Tastes

        Reply

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.