Ingredients (1 small portion):
- 3/4 cups dehydrated sloppy lentils (see recipe below)
- 1/4 cup dehydrated veggies (suggestions: corn & zucchini)
- 1 dehydrated bun
- 1 cup water to rehydrate
Before the Trail:
Dehydrating:
- Cook your favorite sloppy lentils (see below for our favorite sloppy lentil recipe). Spread thinly on fruit-roll sheets or parchment paper. Dehydrate at 135°F until it is completely crispy (~10+ hours, flipping once).
- Slice zucchini into 1/4″ equal sized pieces. Steam frozen corn. Spread on dehydrator trays. Dehydrate both at 135°F until they are crispy (~8+ hours).
- Place buns on dehydrator trays. Dehydrate at 125-135°F until they are crispy (~4+ hours).
Assembly:
- Break up the buns a bit and put in a small bag. Put the bun bag and all remaining ingredients in a larger bag. Vacuum seal bag if not eating soon.
On the Trail:
- Put all ingredients except bun pieces in pot with water and cover. Soak for 5 minutes. Bring to a boil, and boil for 1 minute. Remove from heat, and let soak for 10 more minutes. Stir in the bun pieces right before eating. Enjoy!
Tips:
- Dehydrated rice could be substituted for the dehydrated bun.
- Do not vacuum seal bags completely to prevent pointy dehydrated food from puncturing the bags. They will also fit better in your resupply boxes, backpack, and bear box if they are still somewhat flexible.
Sloppy Lentils Recipe
Ingredients
- 1 cup brown or green lentils
- ~4 cups water
- 1 onion
- 1 green bell pepper
- 1 jalapeño pepper (optional)
- 5 garlic cloves
- 1 15-oz can tomato sauce
- 1/4 cup maple syrup
- 2 Tablespoons vinegar
- 2 teaspoons chili powder
Instructions:
Add the lentils and water to a pot and boil until soft (~20 minutes). Chop the veggies. Sautee the onions and peppers in a large pan using a little water until soft. It is best to avoid oil because fat shortens the shelf life of dehydrated food. Add the cooked lentils and all remaining ingredients to the pan. Stir everything and let simmer for a few minutes until hot.
Photos:
