Red Lentil & Vegetable Stew (Open Fire)
Richard Fagan • July 25, 2026
Equipment Large pot or Dutch oven, long-handled spoon
Ingredients (4 servings)
- 1½ cups Clear Creek Red Lentils
- 4–5 cups Broth (or water)
- 1–2 cups Augason Farms Vegetable Stew mix or VegMedley Blend + Sliced Carrots + Potato Slices (rehydrated)
- ½ cup Augason Farms Spinach Flakes
- Optional protein: Mountain House Diced Beef/Chicken or canned Chicken
Directions
- Rinse lentils. Combine with broth and rehydrated vegetables in the pot.
- Bring to a boil over flames, then move to medium coals and simmer 20–30 minutes until lentils are soft, stirring occasionally. Stir in spinach flakes at the end.
Nutrition (approx. per serving)
- Calories: 350–420
- Protein: 20–26 g
SHTF Nutrient Highlights Outstanding plant protein + iron + fiber from lentils. Vegetables supply Vitamin A, some Vitamin C, and potassium. One of the best recipes for micronutrient density in a pure pantry diet.
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