Yield: 2 servings | Prep Time: 5 minutes | Cook Time: 15 to 20 minutes I spent the entire four months of our trans-Canada bike tour hungry like I had never been before. What got me through those long days of cycling was thinking about what I would eat for dinner. I craved all things starchy, and dumplings were often on the menu. Some variation of this recipe was a standard that I came back to over and over again. The dumplings are good for the soul, while the vegetables and lentils nourish the body. You can buy dehydrated lentils online, but they also sell sprouted dried lentils at natural foods stores that cook much quicker than regular dried lentils. —Aimee
FOR THE STEW:
- 1 cup dehydrated lentils
- 3 tablespoons dehydrated bell peppers
- 3 tablespoons dehydrated spinach
- 2 vegetable or chicken bouillon cubes, smashed
- 1/4 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 1 shallot
- 1 tablespoon extra-virgin olive oil
- 4 cups water
FOR THE DUMPLINGS:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt plus more to taste
- 1 tablespoon butter
- 1/4 cup water
TOOLS:
- Backcountry Base Kit (see above)
- 2-liter (or larger) pot with lid
- Cutting board (optional)
- Ziploc bags
AT HOME: In a Ziploc bag, combine the dehydrated lentils, bell peppers, spinach, bouillon cubes, thyme, and pepper. In another Ziploc bag, combine the flour, baking powder, and salt. In a third Ziploc bag, package the butter.
AT CAMP: Chop the shallot. Heat the oil in a pot over medium-high heat. Add shallot and sauté until the shallot is softened, about 5 to 7 minutes. Add the water and the lentil mixture. Bring to a boil, stirring occasionally. While the stew is coming to a boil, prepare the dumpling dough. Place the butter in the bag with the flour mixture and close the bag. Massage until the mixture resembles coarse crumbs. Then add the water, close the bag, and continue massaging, just until combined. Using a spoon, scoop tablespoon-sized drops of dough into the stew. Don’t worry if they sink to the bottom. Reduce the heat to low and cover the pot with a lid. Simmer for 5 to 10 minutes, until the dumplings are cooked through and vegetables are rehydrated. Season to taste with salt and pepper.