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 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 Dutch Oven Recipe can help you easily end your day by devouring a bowl (or two) of Indian-style Red Lentils with Spinach (or Palak Dal).

Campfire Dutch Oven Recipe: Gathering Equipment + Ingredients

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 Dutch Oven Recipe is a simplified version of this Spiced Lentils, and is cooked over a campfire in a cast iron 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.

This red lentil and spinach curry takes about 40 minutes, start to finish.  

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

Want more Dutch Oven recipes?  Try this Campfire Dutch Oven Recipe for Vegetarian Lasagna!

Campfire Dutch Oven Recipe: Making Spiced Red Lentils

To start making this Campfire Dutch Oven Recipe, go ahead and heat coals in the campfire ring, or make 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 oven, lid off, on the campfire.  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.

Need more help?  Check out these Camping Recipes for a Happy Glamper for tips on making campground cooking easier and more recipe ideas!