Three Points of the Compass on the South Downs Way in winter. A hot meal of lentil curry being prepared. The zip lock freezer bag containing this is sitting beneath my down beenie
Three Points of the Compass was talking to another long distance hiker a couple of days ago and I was asked what I favoured as an evening meal on trail. That was easy to answer. Lightweight, easy to prepare, plenty of flavour, cheap and loads of carbs and protein- Lentil curry. A perfect backpacker’s meal. That is what I am eating above as I watch the sun setting over Sandwood Bay on the Cape Wrath Trail in 2018.
Resupply at Fort William prior to setting off on the Cape Wrath Trail. Included are the makings of six-eight lentil curries with a variety of carbs- instant mash, couscous and noodles. July 2018
Boiling up beside Loch Shiel. Cape Wrath Trail, August 2018
I make most meals on trail in ‘pour ‘n’ store’ freezer bags. These will take boiling water, will sit flat with a gusset base and can be simply sealed up after a meal until reused if there is no opportunity to wash out, or water is limited.
After a days hiking I want a good filling meal with the least amount of hassle. Also, to use the minimum amount of fuel in preparing it.
Tubes of tomato and garlic puree are easily found in most supermarkets. Garlic puree is 55% garlic and remainder mostly sunflower oil. Tomato puree is 65% tomatoes and the remainder different oils and flavourings
Lentil curry with noodles. Cashel. West Highland Way. July 2018
All I do is heat an almost full 900ml Evernew pan of water, Once boiled, pour over four handfuls of split red lentils in a freezer bag and seal the top. This then sits in my reflectex cozy with either a hat over it or wrapped in a puffy jacket or something else. The remainder of the water goes to making a tea or oxo. Then I simply rest and wait for around twenty-five minutes. I might munch on a block of cheese or something while waiting.
We can never say that fried onions are a healthy choice, but they add flavour, crunch and calories to a meal
Once the lentils have continued cooking in the boiled water, I test them, almost always soft though I will tolerate al dente if in a hurry. A quick squirt of garlic puree and rather more of tomato puree along with two or three good spoonfuls of madras curry powder. A brief stir then I add a carb to the water. This is either a couscous or instant mashed potato (my favourite), less frequently, I drain a little water and add scrunched noodles. I don’t like doing the latter as it wastes precious water. I have sometimes added both noodles and potato. Another stir and, if I have them, a handful of dried fried onions. I have found that these are not the easiest of foodstuffs to be found in lonelier spots of the country but if it is just a week’s hike then a small ziplock containing a few handfuls weighs very little, and that, is that…
Lentil curry with couscous, Sandwood Bay. Cape Wrath Trail. August 2018
Another resupply. This time at Ullapool on the Cape Wrath Trail. Again, the makings of lentil curries for the evening meals are the preferred option. There are around four to five days supplies here. August 2018
