Moroccan Stew

The mix of savory and sweet flavors in this soup make it a great change from monotonous trail food. It also has a great nutritional profile for the active outdoors person, with lentils for protein, lots of vegetables, and energy sustaining carbs. As an added bonus it is gluten free and very easily made vegan by substituting vegetable bouillon for the chicken.

Serves: 2


  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/ 2 teaspoon ¬†pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon curry powder
  • 1 tablespoon tomato powder
  • 1 tablespoon dried minced onion
  • 2 chicken bouillon cubes or 2 teaspoons chicken bouillon
  • 2 tablespoons dried kale
  • 3 tablespoons instant mashed potato powder
  • 2 tablespoon shredded dried sweet potatoes
  • 2 tablespoons dried carrots
  • 1/2 cup dried lentils, rinsed and dried again
  • 1/4 cup chopped dried apricot
  • 1 teaspoon brown sugar


  1. Combine spices in a lightweight container, seal, and shake to mix. Add the rest of the ingredients and seal.
  2. At your campsite empty the mixture into your cooking pot. Add enough water to cover the ingredients by about 2 inches.
  3. Simmer 15-30 minutes depending on the strength of your heat source. Check the water level adding more if needed.
  4. The soup is done when the lentils are soft and everything is rehydrated. If soup is too salty more water should be added.

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