Some spicy lentils I made for recent my Yosemite trip. The spice blend is the same as I was using for my soups etc. It's a blend of mustard, fenugreek, pepper, cardamon, coriander, cumin, cloves, and allspice. I prepared the lentils in a light tomato sauce with some carrots, onions, ginger and garlic, and dried it on parchment paper in my standard way.
the spices
components of the sauce
I used a yellow onion for this batch
This is the sauce before I add the spices or lentils
I spice the sauce
Adding in the black beluga lentils
Thicken the sauce and then spread on parchment paper to dry
Ready to be weighed into single servings and taken on the trail
Cheers,
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