The First-Mate's Guide to Cruising the Inside Passage

Making Lentil Soup So It Cooks During a 2-3 Hour Passage

4/17/2019

Here’s another solution for creating a hot meal to eat on a cold, wet day of cruising. Again, I use the cooking-with-fleece method. So it’s even easier to prepare in the morning, I use dehydrated veggies to add flavor.

Here’s what I put in my lentil soup:

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Making Kitchari So It Cooks During a 2-3 Hour Passage

4/17/2019

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Most of you know I don’t like to cook while underway. But on cold, wet days, it’s nice to have something hot when we finally anchor or dock. Using my technique of cooking-with-fleece, I’m able to start a hot meal so it’s done by lunch time.

One meal that usually satisfies as warm and nurturing is kitchari, a traditional Ayervedic cleansing food.
Here’s how I do it.

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I'm Joanne Wilshin

Before moving to Washington State, Joanne Wilshin cruised the off-shore waters of Southern California, the Sea of Cortez, and the Chesapeake Bay. Since moving to the Pacific Northwest, she and her husband Dave have cruised their boat L’Esprit more that five thousand miles in the Inside Passage, including SE Alaska. The Wilshins are members of Fidalgo Yacht Club, a learned and adventurous group of cruisers.

Read The First Mate's Guide to Cruising the Inside Passage - Knowledge is Power.

Making Lentil Soup So It Cooks During a 2-3 Hour Passage

Making Kitchari So It Cooks During a 2-3 Hour Passage

I'm Joanne Wilshin

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