Cook at home and then dehydrate. They will rehydrate much faster this way. I do this for meals for backpacking.
Sent from my Pixel 4a using Tapatalk
I second this. It works for a variety of beans because the initial cooking breaks down the fibers inside. The cooked-and-dehydrated lentils will be just as shelf stable on the road, but will I dehydrate and make all of our backpacking meals and use green lentils for most recipes because they are my favorite vegetarian protein.
Some notes --
*red or green work best, as they are the fastest cooking in most cases.
* to save fuel, you can boil the water and then soak the lentils for about 30 minutes. An insulated bag helps keep the water temp up for the soaking.
* alternatively, boil for about 10 minutes to full rehydrate.