As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if I was on the road. One idea is based on red lentils, with a separate sachet of dehydrated vegetables/vegetable powders/herbs/spices to rehydrate into a sauce, the whole thing served with couscous or pasta.
Stated cooking times for split red lentils range from 10 to 30 minutes; my DIY lightweight alcohol stove runs for about 10-20 minutes on a fill and I'd ideally like to boil water for the accompaniment as well on a single fill (both to minimise the amount of fuel I have to carry and to avoid the risks associated with refilling a hot stove or delay waiting for it to cool).
So how quick-cooking can I make my red lentils? My first thought is to soak them for a few hours, which I tried today (4 hours soaking) with reasonable success. This simulates knowing by mid-afternoon that I need to cook a dinner. I may experiment with a shorter soak, as it would be good to be able to cook at shorter notice. But is it possible/worthwhile to cook them and then dry them again (properly dehydrated so they'd keep)? Is there some other idea I'm missing?