Garam Masala Lentil Stew with Beef Jerky
Lentil stew dehydrated at home, reconstituted at camp with strips of beef jerky.
- calories
- 680
- weight
- 5.5 oz
- cal / oz
- 124
- protein
- 24 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 10 min
- total time
- 13 min
- water
- 1000 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- One pot
- Dehydrate ahead
- Shelf stable
- Actual cooking
Ingredients
| Dehydrated lentil stew bark | 4 oz | made at home by simmering, blending, and dehydrating lentils, spinach, peas, and aromatics |
|---|---|---|
| Beef jerky | 1.5 oz | torn into bite-sized pieces |
| Garam masala spice blend | 1/2 tsp | cumin, coriander, turmeric, black pepper, chili, cinnamon, cayenne, cardamom |
| Coconut oil | 1 tbsp | carried in a small container |
| Salt | to taste |
Method
- Boil 1000 ml of water in your pot.
- Crumble the lentil bark into the water and stir well to break it apart.
- Reduce heat and simmer for 5-7 minutes until the mixture thickens and rehydrates.
- Add the jerky pieces and stir. The jerky will soften as it absorbs liquid.
- Simmer another 2-3 minutes, then taste. Add spice blend and salt as needed.
- Drizzle in the coconut oil and stir through.
The lentil stew’s long simmer at home breaks down the vegetables into a cohesive mass, then dehydration concentrates everything into a lightweight package. Unlike soups that thin out with too much liquid, this stew stays substantive because you’re working with a specific ratio of solids to water.
Beef jerky adds protein without requiring fresh meat, and it’s working double duty: it softens into the stew while lending savory depth. The garam masala blend ties it all together—the complexity from four or five different spices needs heat to bloom, which it gets when you pour boiling water over the bark.
Packing
Portion the dehydrated lentil bark into individual bags at home. Pack jerky separately so moisture from reconstituting doesn't make it soggy. Carry the spice blend and oil in small containers.
Variations
- Stir in dried tomato pieces or other dehydrated vegetables during simmering.
- Top with toasted sunflower seeds for crunch if available.
https://www.trailgroove.com/blogs/entry/555-garam-masala-beef-jerky-with-lentils-backpacking-recipe