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Trail Bytes Nov. 2025: Lentil Bolognese & Fettuccine
November 07, 2025
Hello Chef,

Greetings from North Georgia. Dominique and I are still settling in, so for now we’ve been hiking close to home on our favorite trails.

My dehydrator project for this month, after last month’s pumpkin-spice applesauce leather, was a large batch of lentil bolognese served with fettuccine.

We’ve enjoyed it three times already, most recently on the Homestead Trail at Red Top Mountain State Park. We discovered a little side trail down to the lake which took us to a perfect lunch spot.

Later we found an old chimney off the trail which was made from flat rocks and red clay. Red Top Mountain is named after the red soil in this area, formerly known as “Iron Hill,” which contains iron ore. Beginning in the 1840s, homesteaders scratched out a living mining and smelting iron.

One of my new hobbies is photographing old chimneys when I discover them. I like to imagine what the lives of the people who lived there were like before all the boards were abandoned to nature. Perhaps turnips, beans and cornbread were cooked on that fireplace hearth. Do you have any houseless chimneys where you live? Send a photo and a story if you have one.

Lentil Bolognese with Fettuccine

You don’t have to be a vegetarian to enjoy this month’s featured lentil bolognese recipe. It has a rich, earthy flavor, and meaty texture. I paired it with fettuccine.

The new page shows how to make it with green lentils, carrots, celery, onions, garlic, mushrooms, crushed tomatoes, and herbs.

Explore the new recipe:

Lentil Bolognese for Home & Trail

We’re at the pinnacle of the Fall colors here in North Georgia. Next week the glorious warm weather we have been enjoying is going to snap us back to reality with two nights going down below freezing. That will be my hint to dehydrate another new backpacking meal to keep us all warm on the trail. See you next month.

Freundliche Grüsse,

Chef Glenn & Dominique

Recipes for Adventure Book Sale

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