Ingredients
12 servings
onion, yellow
3.0
whole
celery stalks, chopped
12.0
whole
tomatoes, diced
8.0
cup(s)
water
6.0
cup(s)
lentils, dried
1.5
cup(s)
barley
1.0
cup(s)
salt
1.5
teaspoon(s)
rosemary, dried
0.5
teaspoon(s)
carrots, shredded
1.0
cup(s)
black pepper, ground
0.5
teaspoon(s)
oil, olive
1.0
fluid ounce(s)
Recipe Instructions
At home:
Chop onions and saute in olive oil until tender. Add chopped celery and cook for 5 minutes. Add everything else except for the carrots. Bring to boil, cover, and then simmer for 25 minutes. Add carrots and cook for 5 more minutes.
Dehydrate the entire batch after cooking. Spread the stew on fruit roll sheets (tray liners) for dehydrating. When dry put in ziplock.
On the trip to hydrate and reheat:
Cover the dried stew with water to rehydrate. Heat and serve. Add water so that it has a somewhat thick consistency, making adjustments as you heat it. Sample to test that it is hydrated and then serve.
Grated parmesan cheese is good over the top.