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 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.
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.
What Equipment Do I Need?
You need a Dutch oven! I own this Amazon Basics Campfire Dutch Oven.
I also used a Coleman Classic Propane Stove to heat water for rice, but if you’re not packing a camp stove, you can prepare the entire dish on the campfire. Or you can skip the rice!
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, a pre-made tandoori masala spice mix, garlic powder, and salt into a cast iron dutch oven. Set the pot on the campfire grate. 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!
Let the tomatoes cook for a couple of minutes, and then add the spinach, lentils, and water. Cover the pan, and let it cook for 25-30 minutes, until most of the liquid has boiled down and the lentils are tender.
While the lentils cook, heat water for rice on the propane camp-stove. If you don’t have a camp-stove, you can heat water in a saucepan on the campfire grate, but you might need to wait until the lentils finish cooking.
I used instant rice because it’s easiest, even though basmati and jasmine rice are definitely more delicious, but use whichever you prefer.
If you stick with instant rice, don’t forget to add some flavor with garlic powder and salt. Your taste buds will thank you.
Once the lentils finish cooking, and the rice is fluffy and seasoned, scoop everything into bowls and enjoy eating in the great outdoors.
Campfire Red Lentil Stew
- small metal turner or spatula
- saucepan with lid (for rice)
- measuring cup (for rice)
- cutting board
- can opener (if cans aren't pop-top)
- bowls or plates
- spoons or forks
- 1 TB olive oil
- 1 onion, diced
- 1 tsp salt, plus more to season rice
- 2 TB tandoori masala spice mix Or use garam masala
- ½ TB garlic powder, plus more to season rice
- 1 15 oz can fire roasted tomatoes
- 1 cup red lentils (rinsed and sorted)
- 1 15 oz can spinach, drained
- 3 ½ cups water
- 2 cups instant white rice
- Preheat campfire coals until very hot.
- Add olive oil, onions, salt, garlic, and tandoori spices into the dutch oven, and set uncovered on coals. Let onions sauté for 1-2 minutes, stirring if needed. Add tomatoes to the dutch oven, and let cook 2-3 minutes. Add spinach, lentils, and water.
- Cover dutch oven, and let cook 25-30 minutes, until most of the liquid has boiled down and the lentils are tender.
- While lentils are cooking, boil water for rice in a saucepan on propane camp-stove. Alternately, boil water over campfire on campfire grate. Depending on the size of your campfire ring, you might need to wait and boil the water after the lentils finish cooking.
- Prepare rice according to package directions, and then season to taste with salt and garlic powder.
- If needed, season lentils to taste with more salt. Allow lentils to cool slightly before serving. Serve with rice.