Curry Lentil Soup w Naan
The go-to recipe for vegetarian, vegan and plant based hikers. Fast, filling and light weight.
Curry Lentil Soup w Naan
Tested by
argabongo
Servings
Ingredients
10
Minutes
~9 oz / ~250 g
Weight per serving
High Calorie, Dairy Free, Vegetarian, Vegan
Ingredients
- Water - 24 oz / 700 ml
- Dehydrated Lentils - 3 C / 285 g
- Garlic Powder - 1 tsp / 5 g
- Onion Powder - 1 tsp / 5 g
- Salt - 1/2 tsp / 2 g
- Indian Curry Powder - 1 1/2 TB / 8 g
- Apple Cider Vinegar - 1 TB / 25 g
- Naan - 2-4 pieces
Steps
1. TURN BURNER: HIGH HEAT
2. Add water, lentils, garlic, onion, salt, curry powder
3. STIR. BRING TO BOIL
5. COOK 3-5 min until lentils soft
6. Add apple cider vinegar. STIR
7. TOAST naan if you can over burner
EAT & PACK IT OUT