Marinated Lentil Salad
Lentils simmered at camp, then left to sit in vinegar and mustard while you set up the tent.
- calories
- 520
- weight
- 5 oz
- cal / oz
- 104
- protein
- 20 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 25 min
- total time
- 30 min
- water
- 700 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
- Lunch
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Canoe / raft
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Green or brown lentils | 3/4 cup dry | |
|---|---|---|
| Black lentils | 1/4 cup dry | optional, they hold their shape longer than the others |
| Oil-packed sun dried tomatoes | 1/4 cup, chopped | carry the oil too, it is part of the dressing |
| Red wine vinegar | 3 tbsp | in a small leakproof bottle |
| Dijon mustard | 1 tbsp | single-serve packets travel cleanest |
| Maple syrup | 2 tsp | |
| Lemon juice | 1 tbsp | bottled or a crystallized lemon packet |
| Dried parsley | 1 tbsp | |
| Salt and black pepper | 1/2 tsp salt, pepper to taste |
Method
- Bring 700 ml of water to a boil and add the lentils. Simmer uncovered 20 to 25 minutes, until they give under a spoon but still hold together.
- Drain off whatever water is left. Do not rinse; the residual heat helps the dressing soak in.
- Off the heat, stir in the vinegar, mustard, maple syrup, lemon juice, parsley, salt, and pepper.
- Add the sun dried tomatoes along with a spoonful of their oil. Stir.
- Put the lid on and let it sit ten minutes before eating. Longer is better.
Lentils are one of the few dry legumes worth cooking on a stove. No soak, one pot, and about 25 minutes of fuel. That is a lot for a canister but reasonable on a basecamp night when you are not racing daylight.
The dressing is doing the heavy lifting. Vinegar, mustard, and maple syrup hit hot lentils and get absorbed instead of pooling at the bottom, which is why this gets stirred off the heat rather than at the table. The sun dried tomato oil replaces the olive oil the home version uses, so there is one less bottle to carry. Fresh parsley and fresh lemon were the only things that needed the fridge, and dried parsley plus bottled juice cover both.
Packing
Lentils in one bag, parsley and salt and pepper premixed in a second. Vinegar, lemon, and maple syrup go in one small bottle together since they all end up in the same pot. Mustard in packets. Sun dried tomatoes in a doubled zip bag inside a second bag, because the oil will find a way out.
Variations
- A packet of tuna or a handful of dried salami turns the side dish into a full dinner.
- Instant couscous stirred into the hot lentils stretches it to three servings.
- Swap the dried parsley for whatever herb blend you already carry.
https://dontwastethecrumbs.com/marinated-lentil-recipe