One Pan Wonders

Lentil and Olive Salad
Serves 1

1/3 cup (cooked and dehydrated) lentils
2 T freeze dried olives
2 packets True Lemon
1 t dried parsley
1 t onion flakes
1/2 t dried oregano
1/4 t vegetable bouillon
pinch cumin
salt, pepper and olive oil to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough water to cover. Stir well and allow to rehydrate before eating.