Mediterranean Lentil Salad

Mediterranean Lentil Salad
  • 1¾ ounces cooked and dehydrated lentils
  • ¾ ounce diced dehydrated vegetable blend
  • ½ tsp dried lemon powder
  • 1 Tbsp olive oil (or 1 packet)

Preparation notes for home:

The lemon powder was made by thinly slicing three unwaxed lemons with a mandolin and drying on the dehydrator. The brittle slices were then powdered in a pestle and mortar. I dried the lentils (a can of ready cooked) at the same time.

Pack the ingredients in a small snack bag or a pint freezer bag, tuck the oil in with it.


Add the dried ingredients to your pot and cover with boiling water and stir. You now have the option to simmer the mix or place the pan in a cozy. Either way leave until the water has been absorbed (five or so minutes). Add the olive oil and season to taste and stir.

– You can also prepare this recipe by these methods:

No Cook:

Cover with cool water in the bag and letting it sit for 15 to 30 minutes.


Add hot water to cover in the bag and let sit for 15 minutes in a cozy.)

Additions or variations:

This dish is greatly enhanced by the addition of garlic, I added some crushed fresh garlic after first tasting the dish. I need to source some salt free dried garlic granules that can be added to mix before bagging up (or dry some crushed fresh garlic). Cumin is a worthy addition that acts as a foil to the lemon. And lastly, add 50g of cooked dried rice or quinoa to make a complete meal (you’d need to adjust the amount of water added if you do this). The above quantity makes enough for lunch for one.

Season to taste with salt and pepper.

Serves 1.
This recipe is a take on one of ours, by Baz Carter.
The recipe was in grams originally (Baz is from the UK), I converted it to US weights – so you will need a scale. A scale though is a great thing to have if you hike. You can weigh your food as well as your gear.