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Instead of cubes, stuff it into sausage casing and hang them in the smoker. Then hang them in the pantry to finish drying.

Erbswurstsuppe haben wir auf den Alpenvereinshütten in den Bergen gegessen. Meine Großmutter, geb. 1895, hat auch sehr oft diese Suppe gemacht, sie hat noch angeröstete Speckwürfel reigegeben, ich hab diese Suppe geliebt! Zuerst gabs sie in gelber Farbe, später in grün zu kaufen. Sie hieß Erbswurstsuppe, weil sie in Form einer Wurst verpackt war, die in einzelnen Stücken herausgenommen werden und porzionsweise verkocht werden konnte.

If you added 2 more that's a weeks ration, bulk it out with cream of rice or wheat. Or oats. Oats will fill you up longer with less.

I think you've made <<Erbswurst>> [Pea sausage] A staple of German military rations since Prussian days. Dried Split Peas were the legume used, not so much Lentils, I thought. Knorr sold it on the civilian market until about 8 years ago.  I would be interested in the commercial product if still available. Landsers ate this stuff thru two world wars.
Tucson, AZ.

I would have mixed all the seasonings in with the lentil powder thoroughly before mixing it in with wet ingredients. That way you are certain you have a thoroughly blended mixture of the dry ingredients. Makes more sense that way.

if you use dry peas instead of lentils you have the classic german material for "erbswurst".
i think with some sort of beans it will also work.

If you linclude 1 T powdered bay leaf it add flavor and increases the antibacterial properties as well...!

Growing up, my immigrant (Donauschwäban) mother made her own bread. But it wasn't served as "buttered toast"; she made "brötschmear" with rendered lard, smoked bacon, pork cracklings, onion and a little walnut oil (all of which came from what we grew or raised on our small farm). The onion was slowly caramelized in the lard, the chopped bacon and it's rendered fat was added next along with a good handful of our own (lightly salted and seasoned with sweet paprika) cracklings made while rendering pork fat from our hogs into lard and a couple tablespoons of walnut oil made from the nuts from our black walnut tree. She'd taste it and add more salt or paprika if needed. As it cooled, she stirred it every so often so that everything stayed suspended in the fat instead of all sinking to the bottom. When it was almost solid, she scooped it into ½ pint jars, then added some more pre melted lard, slightly cooled, to the very top, sealed them with waxed paper and tied that on tight. She'd usually make a half dozen jars at a time, keeping them on the bottom shelf of our basement "kaltzimmer" (built down into the ground and stayed about 45°F-50°F year-round). I'll always love real butter on fresh-baked bread, but the brötschmear was so much better! My dad would often put some of my mom's homemade plum conserve on a second slice of bread and make a sandwich out of it.

No way that all the water has evaporated from within the vegetables. If you would boil the veggies and bacon together with the lentils until all are soft, then dry in the oven as shown, it would keep for much longer - assuming the fat is clean (ie anything that did not render filtered out).

Pozerám a srdečne pozdravujem from Slovakia.

Bournemouth. We may need these recipes soon than we think in Europe ✊🏻

You dry the lentils but then you reintroduced moisture with the carrots and onions ( the veggies will even after pan frying moisture)

Когда отключат электричество, то то что хранится в морозилкн испортится.
Нужны сухие(!) кубики для хранения.

Watching from Kyiv. Literally looking to made something for upcoming winter. Something I could store without a fridge.

500гр красной чечевицы
варим 12мин до мягкости.
Проблендерить.
На пергаменте размазать
Сушить 3ч при 60⁰С.

Вкус и калорийная основа:
200гр сала  не соленого
нарезать кубиком и растопить.
150 гр бекона копчёного нарезать и в сало.
2 луковицы нарезать и в сало.
1 морковь натереть и к обжарке. Размять.
Разломать сушёную чечевицу в муку.
Добавьте её в обжарку.
1 ст.л. тимьяна
1 ст.л базилик
2 ст.л сух.чеснока
3 ст.л. паприки
1 ст.л. мускатного ореха
черный перец и соль.

В силиконовой форму.
В пергамент и фольгу.
1 год срок хранения.
Если завакуумировать и в морозилку, то хранение 5 лет

Why wouldn't you dehydrate the onion and carrot?

You can vacuum seal them into a mason jar, and store in a cool dry place.  Just saying.  I do that with my German dried survival sausage.

Вызывает сомнение срок годности 5лет в продукте с жиром. Я делаю много проще- просто россыпь сухих ингредиентов без жира,его можно добавлять непосредственно перед употреблением. Хранится просто в шкафу при комнатной температуре

Я сушу отваренную чечевицу в том самом виде,как она есть,так она сохнет быстрее ,и проще её перемешивать и снимать высушенную. Потом её можно легко измельчить.