Lentil Bobotie

IMG_4167This is surprisingly an amazing dish, and super healthy too. As you may know, I am always on the look out for new and inventive ways to use beans and pulses, given that they are cheap and filled with goodness. Lentils are low fat and low GI, meaning that they keep the blood sugar stable and will put those hunger pangs at bay. This bobotie has the perfect balance between sweet and savory and a delicate curry taste.

This is my riff on the Cape Malay recipe, which is traditionally made with mince. It’s quintessentially South African and since we have heritage day coming up in September, I though I would contribute by sharing this dish, in the hopes that you will make it and love it! You certainly don’t need to be a vegetarian to enjoy this one, it hits all the right taste spots! I even found myself happily eating the left overs for breakfast the other day. This dish is satisfyingly earthy. The spices, curry powder and bay leaves enrich the depth of the flavor. The turmeric adds a subtle golden glow, and every now and again you get a sweet burst of flavor from the raisins and chutney, which between you and I is my favorite part. The lentils have a good crunch, adding to the gorgeous texture of this dish. And last but not least a silky, creamy eggy topping, I mean, what more could you ask for from texture town? I just love eating healthy food, and I am sure you will enjoy this lentil bobotie as much as I do. It’s a great meal or side for heritage day or for a casual meat free Monday.


Serves 4-6

Ingredients –
• 250g brown lentils
• 2 slices whole wheat bread
• 150 ml milk (soak bread in milk)
• 2 onions, sliced
• 3 garlic cloves, crushed
• 2tsps olive oil
• 2 tsp. mild curry powder
• 1 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 30ml vinegar
• 60ml or ¼ cup chutney
• 3 tsp. Worcester sauce
• ¼ cup of raisins
• Salt and pepper to taste

Topping –
• 2 eggs, lightly beaten
• ½ tsp. turmeric
• 70ml milk
• Bay leaves lightly brushed with oil to prevent burning for top, as decoration

Method –

• Preheat the oven to 180 degrees C
• Cook the lentil according to the packet instructions – (lentils must still have a slight crunch)
• Mash soaked bread and add bread and milk to the drained and cooked lentils
• Fry the onion and garlic until soft
• Add the curry, turmeric, coriander and cumin and fry for 1 minute
• Add the vinegar, chutney, Worcester sauce, salt and pepper and raisins
• Add in the cooked lentil mixture and mix well
• Spoon into a greased oven dish


Topping –
• Beat eggs, milk and turmeric
• Pour over the lentil mixture
• Poke some holes in the lentil mixture for milk mixture to drain into
• Top with bay leaves
• Bake for 30-40 minutes until egg mixture has set


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