Lentil Tomato Stew {Camping Recipes}

This lentil tomato stew is one of my favourite camping recipes. You can of course make it at home on the stove, but I love how easy it is when out camping.

Commissioned recipe.

This one-pot lentil and tomato stew is perfect to make while camping. It’s quick, easy, nourishing and filling. We make versions of this stew all the time at home, but I’ve added a few tweaks to it so it’s simple to make outdoors. Camping recipes need to be easy but worth the effort, and this one ticks those boxes.

I like to prepare my chopped vegetables before heading for the campsite. You can of course bring a chopping board and chop your veg while you’re there, but I always chop them up and stick them in a ziplock bag to make sure cooking at the campsite is extra easy. You can add all the ingredients for each meal into one bag and label it, repeating for all other meals.

Tips for camping recipes:

1. Pre-chop ingredients for each meal and put them in labelled ziplock bags.
2. Use onion and garlic powder for extra flavour and to save fiddly chopping.
3. Buy cans with pull tab openings so you don’t have a problem if you forget the tin opener.
4. Take pre-washed bagged spinach and salad to save the trouble of washing the leaves.
5. Bring frozen pre-prepared soup or stew, so you’ll have a meal ready on the second day when it thaws.
6. Sachets of pre-cooked rice are easy to transport and can be reheated in a frying pan or pot.
7. Spray oil is easy to use and won’t leak.

Get the recipe for Lentil Tomato Stew with Spinach

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Lentil Tomato Stew

This lentil tomato stew is one of my favourite camping recipes. It's hearty, flavourful and so easy to make. You can of course make it at home on the stove, but I love how easy it is when out camping.

5 from 2 votes

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Course: Main Meals

Cuisine: British

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4

238 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1 tsp olive oil
• 1 clove garlic finely chopped (or 1 tsp garlic powder)
• 100 g mushrooms roughly chopped
• 1 red pepper sliced
• 1 can chopped tomatoes (400g/14oz can)
• 100 ml water
• 1 vegetable stock cube
• 1 puy lentils (400g/14 oz can), drained and rinsed (or 250g sachet of cooked puy lentils)
• salt and pepper
• 300 g spinach
• small handful fresh parsley roughly chopped (optional)
• Fresh bread to serve

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Instructions

• Heat the oil in a large pot and add the garlic (if using the powder, add with the tomatoes). Cook for 1 minute, then add the mushrooms and peppers and cook for a further 4 minutes.
• Add the tomatoes, water (cold is fine), stock cube and simmer for 8-10 minutes to allow it to reduce slightly.
• Add the lentils and cook for another 5 minutes.
• Stir in 3 large handfuls of the spinach and allow it to wilt.
• Divide into bowls and garnish with the parsley.
• Optional: Serve with fresh bread and a salad using the leftover spinach.

Nutrition Information

Calories: 238kcal | Carbohydrates: 38g | Protein: 17g | Fat: 2g | Sodium: 383mg | Potassium: 753mg | Fiber: 15g | Sugar: 4g | Vitamin A: 8085IU | Vitamin C: 71.8mg | Calcium: 141mg | Iron: 7.6mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Camping Cooking Products

Millets kindly sent me loads of great camping cooking products. I love this Eurohike Basecamp storage table. It folds down compactly, but provides a fab flat surface for cooking. It’s stable for the stove, and also lets us have space to chop, serve and prepare. It has telescopic legs so you can adjust the height and a mesh cupboard space for food and crockery. Whether we go for overnight camping trips or spend a few days at a festival, this table is definitely coming with us. Last year we had a stove on the grass, this year we’ll be cooking in style! It’s a real pleasure to use.

The Outwell Jimbu portable two-burner stove is fantastic. I love the windshield sides, that the two burners are independently controlled and the grill surface – all great touches. It’s very solid and robust with 3500w burner and 1500w grill with removable, easy to clean grate and drip tray at stove base.

I’ve only ever had small camping pans before, so it was a joy to use the Vango 8-person non-stick cookset. The nesting set of pans are a great large size, but they still fit easily onto the camping stove. They really are non-stick so super easy to clean – even if there’s no hot running water on site.

We loved the pretty melamine Seychelles 16 piece dinner set. It has all the plates, side plates, bowls and cups that we needed. The Vango cutlery set in a roll was also durable and useful. I like that we can roll it all up so the cutlery doesn’t go astray in our equipment box and it stays clean. The Eurohike whistle 2.2L kettle is a sturdy and a great large size – perfect for cooking and groups. All products available from Millets.

Check out more camping fun from Millets on the hashtag #homefromhome

I’ve also recently tested out this Eurohike Buckingham 6 Elite tent from Millets. It’s a lovely big family tent that’s easy to put up. We timed it and our first try only took 20 minutes! Check out my family camping product guide.

Looking for more healthy camping recipes? Try my red lentil dahl, miso soup with ginger and udon noodles. The Hedgecombers also has this very popular cowboy stew camping recipe. I love how you can really adapt so many of your favourite stovetop recipes to make when camping. There’s no need to stick to porridge and instant noodles!

Disclosure: Thanks to Millets for providing me with products to review for this post. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts and be a UK Food Blogger.