Backpacking lentil soup

8 ounces dried lentils
1/2 cube salt-free gluten-free bouillon cube

1 handful ramp bulbs
4 cloves of garlic, minced
1 large carrot, shredded

1 tsp garam masala
1/2 tsp salt
1/2 tsp pepper

ample real bacon bits

1. Cook lentils with ample water with bouillon cube until very tender. Pulse in food processor until mostly mush. Smear a thin layer of beans on a dehydrator tray. Flip halfway through drying.

2. Cut ramps in half, and dry with garlic and shredded carrot.

3. Once dry, pulse the lentils, ramps, and garlic in the processor (I'm trying to leave the carrots as little curled shreds)

4. Once cool, mix everything (except bacon) in a ziplock bag and store in fridge until departure time.  In the field, add 4 cups boiling water to mix and let sit until rehydrated. Top with bacon. I might have to adjust the seasoning on this one....