We went camping this past weekend and had a great time! We had no moisture or rain and none of the kids got hurt, it was a successful trip!
I don’t know about you, but I’m not super good with “camping food.” I hate washing dishes when I am camping, I get freaked out about cross contamination and keeping things sanitary, I’m sure there is nothing to worry about in reality, but just the thought of food poisoning and camping mixed together is too much for me! Because of this I do 99% of my food prep at home before we go so all I have to do is heat things up or have a “grab and go” meal that doesn’t even need heat!
- 1 pound spicy Italian sausage
- 1 medium onion, diced
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 1 tsp. kosher salt
- 1 tsp. cumin
- 1/2 tsp. black pepper
- 3-4 cloves garlic, minced or pressed
- 8 cups of water*
- 1/3 cup chicken base*
- 1 pound lentils, rinsed
- 1 bay leaf, broken in half
- 3-4 cups of kale, chopped
- *chicken stock could replace the water and chicken base
Our first night camping I knew we would need something quick. We always end up eating late after arriving at camp, checking it out, and setting it up. For this trip I decided I would prepare a soup the week before, freeze it, and then reheat for our first night at camp. I wanted something hearty and filling, that I could serve with no side dishes and feel okay that my kids got a well rounded meal (Brandon says I’m crazy to worry about something like that when camping!) The solution to my wish was this soup. It is packed with protein, flavor, and veggies, what more could I want?!? I served it with whole grain tortilla chips and it was a hit! The kids were hungry enough that they ate it without complaining, oh yeah, and did I mention, it was really tasty?
Spicy Sausage Lentil Soup
In a large stock pot over medium heat break up the sausage and brown it. Add in the onions, carrots, and celery. Cook until fragrant, 3-5 minutes.
Mix in the spices and garlic, cook for 30 seconds to a minute. Add in the water and chicken base. Finally pour in the lentils and bring to a boil. Stir in the bay leaf and reduce the heat medium low. Cover and simmer until the lentils are done, about 45 minutes. Taste the soup and adjust salt and pepper as desired.
Just before serving stir in the kale and cook for a few minutes, until the kale is incorporated and just wilted.