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! Serves 4, or 2 hungry hikers
Course Main Course
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Champagne Tastes
1tspsalt, plus more to season rice
2TBtandoori masala spice mix
1/2TBgarlic powder, plus more to season rice
115 oz can fire roasted tomatoes
1cupred lentils (rinsed and sorted)
115 oz can spinach, drained
2cupsinstant white rice
access to a campfire ring or campfire area
1small bag campfire coals
1camp-stove with propane (optional- you can also boil water by placing a saucepan or kettle over the campfire grate)
1cast iron dutch oven (not enameled)
small metal turner or spatula
saucepan with lid (for rice)
measuring cup (for rice)
can opener (if cans aren't pop-top)
bowls or plates
spoons or forks
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.
Nutrition information is based 4 servings and includes the rice.