Bobotie, using lentils

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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
1

Put a large pot on the stove on a medium heat and add the oil.

2

Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes.

3

Then add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.

4

Add the curry spice, cinnamon and bay leaves and stir in for 2 minutes.

5

Add the chopped tomatoes and water and stir in.

6

Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little.

7

Add the lentils and season with salt and pepper to taste and mix in.

8

Put the lentil mixture into an oven proof dish and set aside.

9

In a bowl, whisk together the yoghurt, eggs and turmeric.

10

Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.

11

Bake the bootie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.

12

Remove 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

1

Put a large pot on the stove on a medium heat and add the oil.

2

Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes.

3

Then add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.

4

Add the curry spice, cinnamon and bay leaves and stir in for 2 minutes.

5

Add the chopped tomatoes and water and stir in.

6

Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little.

7

Add the lentils and season with salt and pepper to taste and mix in.

8

Put the lentil mixture into an oven proof dish and set aside.

9

In a bowl, whisk together the yoghurt, eggs and turmeric.

10

Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.

11

Bake the bootie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.

12

Remove from the oven and serve hot with chopped fresh coriander

Notes

Bobotie, using lentils
IngredientsDirections