Lemony Yellow Lentils and Rice

1/4 cup instant rice
1/4 cup (cooked and dehydrated) yellow lentils
1/2 teaspoon vegetable bouillon powder
1/4 teaspoon ground ginger
2 packets True Lemon
1/2 teaspoon dried parsley
salt and pepper to taste

At home: combine all of the dry ingredients in a zip lock bag.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender. Makes 1 serving

Note: This would also be very good with a pouch of salmon added.

This recipe courtesy of One Pan Wonders


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