Swap ground meat for packable, quickcooking lentils in this protein-rich meal. Serves 3 to 4
1 cup lentils (sorted, rinsed, and dried); sprouted varieties cook faster 1 cup dehydrated corn 1 0.85- oz. packet instant mushroom gravy powder 1/3 cup potato flakes ½ cup sunflower seeds salt and pepper, to taste
AT HOME Pack all ingredients separately.
IN CAMP Add lentils to 1 ½ cups boiling water. Reduce heat and simmer for 5 minutes, or until tender. Drain and set aside. Follow package directions to reconstitute corn and add to lentils.
Boil 1 cup water and add gravy powder, stirring until thickened. Add cooked lentils and corn to gravy. Remove from heat and divide into bowls.
Boil 1 ½ cups water in the same pot and stir in potato fl akes. Let thicken 2 minutes. Spoon potatoes over lentils and vegetables in each bowl, sprinkle with sunflower seeds for extra texture and protein, and serve. TIP Try using a meat-based gravy for heartier fl avor.