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.
Heat the oil in a large pot and add the garlic (if using garlic 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.