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.
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.
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 about 15 minutes, until most of the liquid is absorbed and the lentils are tender.
Once the lentils finish cooking, scoop it into bowls and enjoy eating in the great outdoors.
Campfire Red Lentil Stew
- campfire ring
- metal spatula
- cutting board
- can opener (if cans aren't pop-top)
- serving spoon
- 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
- 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.