Red Lentil, Carrot & Cumin Soup

This dehydrated red lentil soup with carrot and cumin is easy to make at home and quick to rehydrate on the trail. I’ve gotten into pureed soups like this for lunches on my backpacking trips, particularly on long arduous days. An afternoon break for something hot and wholesome can provide a welcome boost in both morale and nutrition. And as far as nutrients go, this dehydrated red lentil soup is great! Full of protein, slow burning carbs, and a fats to keep you going. It’s also happens to be vegan and gluten-free.
Top tip: garnish the soup with some fresh flat leaf parsley which weighs virtually nothing and travels very well for days.
I’ve divided the recipe below into four portions as that suits my appetite but you may want to divide it into 3-4 portions if you’re a dude or a person with substantial appetite. To make it even more substantial, crumble some oatcakes on top of the soup or enjoy it with a piece of sourdough or flatbread on the side (these grilled flatbreads are perfect and also travel well in a backpack – of course, you’ll have to make them ahead of time!).

You might also enjoy these dehydrator recipes that are all gluten-free and can easily be made vegan:

• Sweet potato and black bean chilli
• Lentil ragu with kale
• Tarka Dhal