Pantry Lentil Soup
Canned lentils, tomatoes and carrots in carton broth, simmered for about 15 minutes on an outdoor stove.
- Serves 4 servings
- Time 20 min
- Heat Outdoor stove
Lentil soup is on day 10 of my 14-day meal list. Canned lentils make it a heat-through soup instead of a long simmer.
Ingredients
Scaled from 4. Round cans to the nearest whole one, and add spices to taste.
- 2 cans (15 to 19 oz / 425 to 540 mL each) lentils, drained
- 1 can (14.5 oz / 398 mL) diced tomatoes, with their juice
- 1 can (14.5 oz / 398 mL) sliced carrots, drained
- 4 cups (1 L) shelf-stable vegetable or chicken broth
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) onion powder
- ½ tsp (2 mL) garlic powder
- ½ tsp (2 mL) dried thyme
- salt and pepper, to taste
Equipment
- Camp stove or barbecue side burner, outdoors only
- Large pot with a lid
- Manual can opener
- Long spoon
- Oven mitt
Fuel used
About 15 minutes on one burner. Canned lentils are already cooked, so they need far less fuel than dry ones.
Steps
- Set the stove up outdoors on a flat, stable surface, at least 20 feet (6 m) from doors, windows and vents.
- Check the cans and the broth carton, wipe the lids and open them. Drain the lentils and carrots.
- Put everything in the pot and stir. Cover and bring to a boil.
- Turn the heat down and simmer, covered, for about 10 minutes.
- Press some of the lentils against the side of the pot with the spoon to thicken the soup. Season to taste.
- Turn the stove off and serve with crackers. Eat it within 2 hours unless your fridge is working.
Swaps from the pantry
- Chickpeas or white beans instead of lentils.
- Bouillon cubes or powder with 4 cups (1 L) of safe drinking water instead of carton broth.
- Dry red lentils: use 1 cup (200 g), rinsed, plus 2 extra cups (500 mL) of safe water, and simmer until soft as the package says. This uses more fuel.
- Canned spinach stirred in at the end.
Allergens
None of the main allergens in the base recipe. Some broths and bouillon cubes contain wheat, soy or milk, so check the label. Crackers add wheat.
Ingredients vary by brand, so read every label for your household's allergies.
Food safety
- Check every can before you open it. Do not use food from cans that are leaking, bulging or badly dented, or that have a deep dent on a seam.
- Once opened, eat it within 2 hours, or 1 hour when it is above 90°F (32°C). If your fridge is working and at or below 40°F (4°C), put leftovers in a covered container and refrigerate them. If not, throw leftovers out. See food safety when the fridge fails.
- Use safe drinking water for everything here, and especially for water that is not cooked: bottled, or boiled or treated as in treating water.
- When in doubt, throw it out. Do not taste food to test it.
Where to buy
Some links earn me a commission at no cost to you. How this works
Canned beans, tuna, chicken or stew
Canned chunk chicken breast, multi-pack
Fully cooked and ready to eat from the can; USDA FSIS lists canned meat and poultry at 2 to 5 years.
Check prices and optionsat Amazon.comCheck prices and optionsat Amazon.caCamp stove, outdoor use only
Coleman: Coleman Classic 2-Burner Propane Camp Stove
A two-burner propane stove for cooking through an outage; use it outdoors only, never indoors or in a garage, because it produces carbon monoxide.
Check prices and optionsat Amazon.comCheck prices and optionsat Amazon.caBattery-operated carbon monoxide alarm
Kidde: Kidde KN-COB-B-LP Nighthawk Carbon Monoxide Alarm, Battery Operated
Kidde lists it as UL Listed with an electrochemical sensor, and it runs on 3 AA batteries so it keeps working in a power outage.
Check prices and optionsat Amazon.comCanadian link coming soonBattery-operated carbon monoxide alarm
Kidde: Kidde C3010 Worry-Free Carbon Monoxide Alarm, 10-Year Sealed Battery
Kidde lists its Canadian C3010-CA as CSA Listed with an electrochemical sensor and a sealed lithium battery, so it keeps working in an outage; check the listing shows the CSA mark before buying.
US link coming soonCheck prices and optionsat Amazon.ca
Sources
- USDA FSIS: Shelf-Stable Food Safety https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food
- Ready.gov: Food https://www.ready.gov/food
- FoodSafety.gov: Food Safety During a Power Outage (chart) https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage
- CDC: How to Make Water Safe in an Emergency https://www.cdc.gov/water-emergency/about/index.html
Updated