Quinoa, Lentil and Kale Stew

A hearty and satisfying Quinoa, Lentil and Kale Stew is packed with all essential macronutrients: carbohydrates, fats and proteins.

servings: 1 | calories: 477 | cooking time: 15 min | weight: 120 gr / oz
Category: dairy-free, dehydrated, dinners, gluten-free, indian, lightweight, one-pot, vegan, vegetarian

nutrition info:

calories: 477, protein: 19.5 g, carbs: 76.5 g, fat: 10.6 g, sugars: 2.2 g, sodium: 319 mg
good points: very low in cholesterol, low in sugar, high in dietary fiber, very high in magnesium and phosphorus

you'll need:

1/4 cup dehydrated cooked quinoa
1/4 cup dehadrated cooked black lentils (beluga lentils)
2 tablespoons coconut milk powder
1 teaspoon kale powder
1 teaspoon mild curry powder
1/4 vegetable bouillon cube
1 handful crispy fried onions (about 10g/0.35oz)
Salt, to taste

at home:

Combine all the ingredients in a zip lock bag.

on the trail:

Put the quinoa, lentil and kale stew mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.

notes:

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7 thoughts on “Quinoa, Lentil and Kale Stew”

    1. Tanya Krezevska

      Hi Zara! If you plan to cook and then dehydrate this meal at home, do not add coconut milk. It contains too much fat to be successfully dried and stored. Better to add coconut milk powder after the dehydration will be completed.

      Reply
  2. Samantha Smit

    Would it be possible to cook this at home and later eat on the hike? I am new to requiring GF food and am looking for food which I can make at home and eat on the hills, without having to cook it any further. It would also need to be kept in a backpack all day, so preferably not go off during the day. Would this dish be suitable or are there any alternatives?

    Reply
    1. Tanya Krezevska

      I don’t know the climate you are hiking. If the temperature is above 5C (41F) I’d not recommend to take with you already cooked food. Try the no-cook backpacking food instead.

      Reply
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