Red lentil marinara
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A protein-rich tomato and red lentil sauce dried at home and cooked with pasta on the trail. Serves two to four.
Ingredients
- 1 ½ cups broth
- 1 (15oz) tomatoes & juices
- ½ cup dried red lentils
- 1 clove garlic minced fine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 cup dried pasta
- Packed separately: 4 packets parmesan cheese (omit for vegan); 4 tablespoons olive oil
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Put the broth, tomatoes with their juices, lentils, garlic, oregano, and basil in a pot and bring to a boil.
- Simmer over medium-low heat until the lentils are tender, about 15 minutes. Adjust the flavor with salt and sugar.
- Spread the sauce thinly on lined trays. Dehydrate at 135F for 8 to 12 hours, until completely dry (overnight is fine).
- Keep the dried sauce airtight. Pack the pasta with the sauce, and pack 1 parmesan packet and 1 tablespoon olive oil per serving on their own.
On the trail
- Put the sauce, pasta, and oil in the pot with just enough water to cover.
- Bring to a boil, then simmer for about 12 minutes, stirring, until the pasta and lentils are tender; it thickens as the water soaks in. Top with parmesan.
Nutrition
Serving: 247g | Calories: 206kcal | Carbohydrates: 39g | Protein: 11g | Fat: 1.1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 491mg | Potassium: 530mg | Fiber: 4.8g | Sugar: 4.2g | Vitamin A: 901IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; cups broth counted as beef broth, ½ cup dried red lentils counted as dry lentils (one 1-lb package 454 g), dried pasta counted as dry pasta. Brands and portions vary, so use it only as an approximation.