Campfire tomato-lentil soup

Going camping? Pack along a dish that can be eaten right away when arriving to the spot. You’ll be refuelled and ready to set up your camp!

Prep 0 h : 10 m
Cook 0 h : 25 m


  • 2 onions, peeled and minced

    ½ butternut squash, peeled, seeded and diced

    4 garlic cloves, peeled and minced

    2 tbsp olive oil

    2 tsp cumin

    2 tsp coriander

    1 tsp turmeric

    1 tsp chilli flakes

    ½ tsp black pepper

    ½ cup red lentils

    2 cans (2 x 400 g) crushed tomatoes

    2 cups water

    2 vegetable stock cubes

    1 can (400 g) coconut milk

    1 tsp salt

    4 tbsp plain yogurt, to serve


    100g almonds, skin on

    2 tbsp cooking oil

    2 tsp garam masala

    ¼ tsp salt


  • Heat olive oil in a large pot over medium-high heat. Fry onions and squash for 5 minutes. Add minced garlic and the dry spices. Cook for 1–2 minutes.

    Add red lentils, crushed tomatoes, water, and vegetable stock cubes. Bring to a boil and cover. Simmer for 25 minutes.

    Meanwhile toast almonds lightly in a hot frying pan, without oil, for about 2 minutes. Add oil, garam masala and salt. Stir to coat. Transfer to a plate to cool, then pack to a small container.

    Add coconut milk to the soup. Puree the soup with a blender or a mixer until smooth. Season with salt.

    Seal the pot with foil or transfer the soup to a flask. Serve at the camp site, topped with yogurt and spiced almonds.