Lentil-Chickpea Chili

Monday June 20, 2016

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There is just something about this meal that I love. It is super filling and easy to make.

6c vegetable stock or broth

2T tomato paste

1T Dijon mustard

2t ground cumin

.5t turmeric

.25t cayenne

1t salt

16 oz red lentils

14.5 oz diced tomatoes

1 sweet onion, diced

3 carrots, diced

2 celery stalks, diced

5 cloves garlic

2 bay leaves

30 oz chickpeas, drained and rinsed

.25c chopped fresh cilantro (i omit this, since i am not a fan)

whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne, and salt in the base of a slow cooker

stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves

cover and cook on low for 8 hours

stir in chickpeas and cilantro

20160620_080924I eat my backpacking meals out of a 16 oz Ziploc screw top container. I just fill the container I plan to eat out of with the chili then place it on a single dehydrator sheet. This way I have a perfect serving and it easily fits in a snack size Ziploc bag for storage.

 

 

TROPICAL TRAIL SALAD

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Since I try to eat most of my meals organic, I make and dehydrate my backpacking meals myself. This gives me lots of variety on my trips and I know I am getting healthy balanced meals. Tropical fruit salad is one of my favorite lunch meals. It can be eaten cold right from the ziplock bag it is stored in or as I prefer… out of a 16oz. ziplock container. After my morning breakfast I can add the fruit salad to the container and add just enough water to cover the contents and by lunch it is ready to eat.

I really like using the ziplock container on the trail. It is easy to eat out of and clean up…just add a small amount of water to the container, tighten lid and shake, remove lid and drink remaining water. Truthfully I don’t even clean it sometimes. It saves me the hassle of cooking in my pot, which is not easy to clean. I use my pot just to boil water for a hot meal…just add boiling  water to the contents in the ziplock container and let the meal rehydrate for 20 minutes or so. And if I can’t eat a whole meal at once I can just put the lid on the container and save it for later.

This recipe is from Lipsmackin’ Backpackin’

Authors: Christine and Tim Conners

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TROPICAL TRAIL SALAD

2.5 C minute brown rice
.5 C lemon juice
.5 C coconut milk
1 carrot grated
1 apple grated
2 stalks celery sliced
1 C shredded cabbage
1 C chopped dried apricot
.5 C chopped dates
.25 C almonds toasted
1 T dried parsley
1 t salt
.25 C honey

AT HOME

cook rice according to package directions-i use organic brown basmati rice

toss rice in a large bowl with lemon juice and coconut milk—let marinate for 30 minutes-i use canned coconut milk

add remaining ingredients and mix well

on 4 separate drying trays, evenly spread about 2.5 cups of rice mixture, then dehydrate—each tray will make a single serving-i fill one 16oz ziplock container and spread it on a single tray-this way when rehydrating i know the meal will fit in the container.

once dry add to a quart size ziplock freezer bag to eat from the bag-or one snack size bag with hold the contents for one 16oz ziplock container

ON TRAIL

on the trail—several hours before lunch add 1 cup water to a single serving bag-since i don’t carry a measuring cup on the trail i just add enough water to cover the contents in the container.

NOTES

i usually triple the almonds for extra protein and fat

this is a great lunch since it doesn’t have to be heated
Calories: 580
Protein: 11g
Fat: 17 g
Carbs: 108g
Fiber: 8g
Sodium: 640mg
Cholesterol: 0mg