Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail: 2nd Edition by Author Yaffe Linda Frederick

Author:Author, Yaffe, Linda Frederick
Language: eng
Format: epub
ISBN: 9780811759236
Publisher: Stackpole Books

1. Rinse, drain, and place in a large pot:

1 cup dried lentils

1 cup dried split peas

Add:

7 cups water

Bring to a boil; then reduce heat and simmer, covered, for 40 minutes.

2. Put the soup in a blender or food processor along with the following, coarsely chopped:

8 ounces salami

1 onion

1 carrot

2 stalks celery

½ cup parsley leaves

3 cloves garlic

Add:

1 tablespoon olive oil

1 tablespoon honey

Purée until smooth.

3. Return the soup to the pot. Add:

3 cups water

Bring to a boil; then reduce heat to very low and simmer for 10 minutes, stirring occasionally.

4. Stir in:

¼ cup red wine

½ teaspoon salt

½ teaspoon cayenne pepper

5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.

6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

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