Yields1 Serving
2 cups lentils, cooked
2 tbsp canola oil
1 onion, peeled & chopped
2 cloves garlic, peeled & finely chopped or crushed
20 g grated fresh ginger
100 g green beans, chopped
½ cup raisins
2 carrots, peeled and diced
1 red pepper, diced
1 can chopped tomatoes
½ cup water
30 ml mild curry spice
5 ml ground cinnamon
2 bay leaves
2 free-range eggs
¼ cup low fat yoghurt
2 ml ground turmeric
salt and pepper to taste
10 g fresh coriander, chopped
2 extra bay leaves
1Put a large pot on the stove on a medium heat and add the oil.
2Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes.
3Then add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.
4Add the curry spice, cinnamon and bay leaves and stir in for 2 minutes.
5Add the chopped tomatoes and water and stir in.
6Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little.
7Add the lentils and season with salt and pepper to taste and mix in.
8Put the lentil mixture into an oven proof dish and set aside.
9In a bowl, whisk together the yoghurt, eggs and turmeric.
10Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.
11Bake the bootie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.
12Remove from the oven and serve hot with chopped fresh coriander
Ingredients
2 cups lentils, cooked
2 tbsp canola oil
1 onion, peeled & chopped
2 cloves garlic, peeled & finely chopped or crushed
20 g grated fresh ginger
100 g green beans, chopped
½ cup raisins
2 carrots, peeled and diced
1 red pepper, diced
1 can chopped tomatoes
½ cup water
30 ml mild curry spice
5 ml ground cinnamon
2 bay leaves
2 free-range eggs
¼ cup low fat yoghurt
2 ml ground turmeric
salt and pepper to taste
10 g fresh coriander, chopped
2 extra bay leaves
Directions
1Put a large pot on the stove on a medium heat and add the oil.
2Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes.
3Then add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.
4Add the curry spice, cinnamon and bay leaves and stir in for 2 minutes.
5Add the chopped tomatoes and water and stir in.
6Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little.
7Add the lentils and season with salt and pepper to taste and mix in.
8Put the lentil mixture into an oven proof dish and set aside.
9In a bowl, whisk together the yoghurt, eggs and turmeric.
10Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.
11Bake the bootie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.
12Remove from the oven and serve hot with chopped fresh coriander
