This has become a club staple for a number of reasons. It is easy to make. It dehydrates and reconstitutes well. It tastes good. And, it is versatile; just by adding your favourite spice (curry, chili, garam masala, ...) you can change the dish to add variety.
At Home:
| | Ingredients | Metric | Imperial |
| | Ground Beef | 454 g | 1 lb |
| | Green Lentils, rinsed | 375 ml | 1.5 cups |
| 2 | medium onions, chopped | | |
| 1 | Clove Garlic, minced | | |
| 2 | Beef Bouillon Cubes | | |
| 3 | Carrots, diced (optional) | | |
| | Long-Grain Rice | 30 ml | 2 Tbsp |
| | Salt | 5 ml | 1 tsp |
| | Ground Cumin | 5 ml | 1 tsp |
| | Black Pepper | 2.5 ml | ½ tsp |
| | Cider Vinegar | 15 ml | 1 Tbsp |
Instructions:
Boil 1 quart of water and add rinsed lentils. Cook for 20 minutes.
Drain lentils, reserving liquid
In a dutch oven, brown ground beef
When beef is cooked but not yet browned, add onion and garlic and continue to cook until onion is tender and beef is well browned
Add 2½ cups of reserved liquid (adding water if necessary)
35Add all other ingredients except the cider vinegar.
Bring to a boil and simmer for 30 minutes or until lentils and rice are tender.
Add seasonings if desired or necessary.
Remove from heat and stir in cider vinegar.
Place dehydrated food in ziplocs, label, date, and freeze until needed.
In Camp:
Measure out approximately 3/4 of a cup of the dehydrated mixture per person.
For variety, add curry powder, chili powder, or garam masala. When adding these spices, may also want to add a small amount of brown sugar to taste (reduces the “dry” taste of the spices when not cooked for very long.)
Eat with rice or couscous.
