About Me

Hello and welcome to my blog, Love and Trails! My name is Morgan and I am the author, educator, map creator, chef and inventor around here! Love and Trails was born out of my passion for the outdoors. It is an avenue for me to share my knowledge and skills with others. Through it I hope to inspire others to embark on adventures of their own.


Sweet Potato & Lentil Curry Soup

I am on a quest to generate awesome vegetarian options for the backcountry.

As many of you know, I prefer to do what is called “freezer bag cooking” or “just add water” type meals. What is quickly becoming apparent is that this is not going to be entirely possible should I wish to continue my transition to a vegetarian, and hopefully vegan diet. As such I have been turning my attention back to the dehydrator and working on dehydrating meals that I am cooking anyway during the week.

This is a rather simple process, really. I simply cook more than I need for any given meal which results in no more work and then I dehydrate some of the leftovers for backcountry consumption.

It will look very different once dehydrated and is hard to judge portions, as such, I find it very helpful to measure out a single serving onto each dehydrator sheet. While this might not be as efficient it takes all the guess work out of packaging the meals.

Sweet Potato Lentil Curry Soup Ready for Dehydrator

I dehydrated mine overnight, while probably done earlier there is no issue with leaving it running. I put it in the dehydrator ar 7:30pm after dinner at 140 degrees and let it run until I remembered at 9:30am the next day.

Dehydrated Sweet Potato Lentil Curry Soup

The final step for me was to package this into a small vacuum packed bag using my Cabellas vacuum packer.

Dehydrated Sweet Potato Lentil Curry Soup

Sweet Potato & Lentil Curry Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Sweet Potato & Lentil Curry Soup


  • 1/2 Tbs Olive Oil
  • 1/2 Red Onion (150g)
  • 1/4 Tsp Cayenne
  • 1/2 Tsp Mustard Powder
  • 2 Tsp Cumin
  • 1 Tbs Curry Powder
  • 1/2 Cup Dry Green Lentils(100g)
  • 1 Medium Sweet Potato, diced finely (800g)
  • 2 Vegetable Bouillon Cubes (I like Harvest Sun)
  • 3 Cups Water
  • 1 (796mL/28 fl oz) Can Diced Tomatoes
  • 1 (540mL/19 fl oz) Can Chickpeas, drained and rinsed


  1. Place oil and onion into a pan and saute until translucent
  2. Add all of the spices, dry lentils, sweet potato, Bouillon, and Water
  3. Simmer for 25minutes
  4. Add the tomatoes and chickpeas and simmer for another 5-10min
  5. Add salt to taste and serve
    To dehydrate leftovers
  1. Measure out how much you would typically eat for dinner
  2. Spread each serving on its own tray in the dehydrator
  3. Dehydrate overnight at 140degrees (I did 14 hours)

Nutritional information for Dehydrated Sweet Potato Lentil Curry Soup


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