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Tuesday, October 11, 2016

Warm Up Chilly Autumn Camp-outs

Janet Groene’s
Green Pastures Lentil Stew

    Freeze this easy recipe in batches to suit your own needs. Better still, whip up a double batch and have plenty of quick warmer-uppers on hand  for winter suppers in your RV travels.

     How do I freeze it? Cool, seal in plastic or boil-able bags and put each bag in a square or rectangular box so it freezes in a neat form, not a blob. The box can be removed after a few hours. Bags now stack and stow in less space.

Large onion, finely diced
2 tablespoons vegetable oil
1 tablespoon ground cumin
2 ½ cups water
3 beef, chicken or vegetable bouillon cubes
2 medium potatoes, scrubbed and diced small
2 cups lentils, picked over and rinsed
10-ounce package chopped spinach, thawed and pressed dry

Water (optional)
Dry sherry (optional)
Shredded coconut

    Sizzle onion in hot vegetable oil until it starts to get tender, then stir in cumin and lentils to coat. Add water, bouillon and potatoes. Bring to a boil, cover, reduce heat and simmer about 20-30 minutes or until lentils and potatoes are tender. Stir in spinach and more water if desired. Simmer 10 minutes more. Ladle into bowls and splash with about a teaspoon of dry sherry.  Sprinkle each serving with shredded coconut. Serves 6 to 8. 

    Janet Groene’s Survival Food Handbook is a guide to buying and stowing ordinary supermarket foods for boondocking or emergencies. Every recipe in the book is made with shelf-stable ingredients.

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