This is what comfort food on a trail looks like to me. Especially on those rainy and cold nights on track.
INGREDIENTS:
- 2 tbsp olive oil
- 1 cup diced onion
- 2 cups diced carrots
- 1.5 cups mushrooms
- 1 cup brown lentils, I use the canned one
- 2 cups cooked pasta
- 5 cups veggie broth
- 1 tsp garlic powder
- 1 tsp rosemery
- 1 tsp salt
- 1/2 tsp pepper
At Home:
1. In a large soup pot, sauté onion and carrots in olive oil for 5 minutes.
2. Add in lentils, mushrooms, garlic powder, rosemary, pepper and salt. Saute’ for 1 min.
3. Add in vegetable broth, simmer for 10 minutes.
4. Add in pasta let the pasta cook for 6-10 min (depends on the pasta).
5. Once cooked let it cool down and spread them on dehydrator trails.
6. Dehydrate at 57°C / 135°F for 8-12 hours until everything is dry. I have simply let it go overnight as these ingredients can’t be over dehydrated.
7. Pack in mono portions bags.
On Trail:
Empty everything into a pot and add just enough water to cover it. Then, let it rest for few hours and then bring to a simmer and stir periodically until the pasta has fully absorbed all of the water. Once it’s done cooking add a few tablespoons of olive oil…and voila’! Enjoy!
PS: Have you changed something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 
