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Lentil Ragu with Kale and Parmesan

Servings: 4
Calories: 360kcal


  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 2 celery sticks roughly chopped
  • 1 carrot peeled and roughly chopped
  • 1 garlic clove crushed
  • 175 g green lentils
  • 500 ml chicken or vegetable stock
  • 400 g tin of chopped tomatoes
  • 1 bay leaf
  • 1-2 parmesan rinds
  • Salt and pepper
  • A couple big handfuls of kale or cavolo nero
  • Parmesan to serve


At home

  • Heat the oil in a saucepan. Add the onion, celery, and carrot, and cook gently for about 15 minutes until soft. Add the garlic and cook for another minute.
  • Add the lentils, stock, tomatoes, and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25€“30 minutes until the lentils and vegetables are very soft. Add more water if needed to ensure the lentils are covered.
  • Add salt and pepper to taste. Stir in the kale so that it wilts that take off the heat and let cool completely. Remove the bay leaf from the ragu.
  • Spread the ragu onto dehydrator trays lined with nonstick sheets or parchment paper. Dehydrate at 63C/145F for 8-10 hours until totally dry. Vac pac or store in baggies until ready to use. 

At camp

  • Put the ragu into a pot and cover with water.
  • Place pot over medium heat and bring to a boil.
  • Turn down the heat and cook, stirring occasionally, for about 5-10 minutes, until fully rehydrated.
  • Top with parmesan cheese - you can bring a block and use your knife to grate it, or a small portable cheese grater (luxury). Alternatively, bring pre-shredded parmesan for ultimate convenience. 


360 Calories | 6.5g Fat | 40g Carbs | 35g Protein