Campfire Fish Lentil Stew

Name: Campfire Fish Lentil Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 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; 12 ounces white fish (~2 large or 3-4 small fillets); 3 ½ cups water

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
296 kcal
Course
Main Course
Cuisine
Indian

Campfire Fish Lentil Stew

Joelle Price

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This easy campfire fish lentil stew is made with white fish (such as cod) and poached in red lentils, spinach and spices. Cook it in a Dutch oven over a fire!

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Ingredients

Servings

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 Or use ~2 ounces fresh or ~10 ounces frozen spinach.
12 ounces white fish (~2 large or 3-4 small fillets) Cod, halibut, sablefish, grouper or lingcod will work well
3 ½ cups water

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Instructions

Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
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.
Add tomatoes to the pot and cook 2-3 minutes until the tomatoes begin to simmer.
Add spinach, lentils, and water. Bring mixture to a boil.
Set the fish in the pot.
Cover Dutch oven and cook about 15 minutes until the lentils are tender and the fish is opaque and flaky. Depending on the thickness of the fish, you may need to cook an additional 5-10 minutes.Allow lentils to cool slightly before serving.

Equipments used:

Notes

Frozen fish: I almost always recommend thawing your fish before cooking for the best texture. However, in this recipe frozen fish should work just fine. Adding frozen fish to the pot will increase the cook time.
Thin fish: This recipe works best with relatively thick fillets (like cod), but if you want to use thinner fillets (like tilapia or flounder), be aware that the fish will likely fall apart while cooking. Optionally, add the fish about 7 minutes before the stew is done cooking to keep the fillets more intact.

Nutrition Information

Show Details

Calories 296kcal (15%) Carbohydrates 35g (12%) Protein 28g (56%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 37mg (12%) Sodium 794mg (33%) Potassium 1032mg (29%) Fiber 16g (64%) Sugar 5g (10%) Vitamin A 200IU (4%) Vitamin C 15mg (17%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories	296kcal	15%
Carbohydrates	35g	12%
Protein	28g	56%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	37mg	12%
Sodium	794mg	33%
Potassium	1032mg	22%
Fiber	16g	64%
Sugar	5g	10%
Vitamin A	200IU	4%
Vitamin C	15mg	17%
Calcium	86mg	9%
Iron	5mg	28%