Estofado de lentejas rojas a la hoguera

Ingredientes

• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon salt
• 2 teaspoons garam masala
• 1 teaspoon garlic powder
• 15 ounce can diced tomatoes
• 1 cup red lentils (rinsed and sorted)
• 1 15 oz can spinach, drained
• 3 1/2 cups water

Preparación

1. 1

   Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.

2. 2

   Add olive oil, onions, salt, garlic, and spices to the Dutch oven. Set uncovered on coals. Let onions cook for 1-2 minutes until softened.

3. 3

   Add tomatoes to the pot and cook 2-3 minutes. Add spinach, lentils, and water.

4. 4

   Cover Dutch oven and cook about 15 minutes until the lentils are tender.If needed, season lentils to taste with more salt. Allow lentils to cool slightly before serving.