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1) Combine lentils, bouillon cubes, dried minced onion, oregano, cumin, garlic powder, and paprika in a zip-top bag.
2) Pack other ingredients separately.
1) Over an open flame (either your camp stove or a campfire), char the red pepper until blackened all over. If you don’t have a pair of tongs in your backcountry kit, a sharpened stick will do the job (just as if you were roasting a marshmallow).
2) When the pepper is well-charred, wrap it in foil and set it aside until cool enough to handle, about 10 minutes.
3) Scrape off the charred skin (leaving a bit on is fine) and dice into half-inch pieces.
4) Heat the oil in a pot over medium heat. Add the carrot and sauté until slightly softened, about 5 minutes.
5) Add the lentils, bouillon cubes, spices, and red pepper, along with three cups of water. Bring to a boil, cover, then lower the heat and simmer until the carrots and lentils are soft, about 15 minutes.
6) Squeeze half of the lemon into the stew, then serve with additional lemon wedges and chopped parsley.
- Calories 219
- Protein Content 13 g