Campfire Red Lentil Stew

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

5 from 4 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 226kcal

Author: Sarah Trenalone

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