Cooking with a Dutch Oven is very popular.
But how do you optimally use it on the campsite?
CAMPWERK asked the authority on Dutch Ovens and outdoor cooking, De Vuurmeester, to describe some special Dutch Oven recipes. The first recipe is immediately perhaps not so obvious: Lentil soup, a soup that is very similar in preparation to the Dutch pea soup but finds its basis in the Middle East.
Delicious!
And great fun to make in a Dutch Oven. What do you need.
- 200 grams of red split lentils
- 2 winter carrots
- 1 leek
- 2 potatoes
- 1 onion
- 2 cloves of garlic
- 1 can of diced tomatoes
- 1 can of tomato paste
- 1 liter of broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- olive oil
- thyme
- leaf parsley
- pepper
- salt
Chop the onion and finely chop the garlic cloves.
In the Dutch Oven, heat some olive oil, remove the pan from the heat and add the cumin and curry powder.
Keep stirring the hot oil for a while to make sure it doesn’t burn.
Add the onion and garlic and sauté lightly over the heat.
Deacidify the tomato paste by frying it for a moment with the mixture.
Now add the broth, diced tomatoes and lentils.
Use the broth you like best.
Peel the potatoes, clean the carrots and wash the leeks.
Cut the turnips into strips, the potatoes into cubes and the leeks into rings.
Add them to the soup.
Bring to a boil, stirring frequently, over low heat.
Cook until tender and season with salt and pepper.
Garnish with some chopped leaf parsley.
Variation tip: For a little more spice, add a chili pepper. The Fire Master (aka Christian Boomker) has a passion for Dutch ovens and outdoor cooking and is initiator of the Dutch Oven Cooking Society and organizes the Northern Fires Outdoor Food Festival.
You can find out more about him at www.devuurmeester.nl.
By the way, you can also find him on Facebook and Instagram . 
