Swapping out mince for lentils creates this meat-free take on a popular South African classic. Comfort food at it’s best!
ALSO TRY: Lentil “Risotto” With Asparagus Recipe
Ingredients
- 2 cups lentils, cooked
- 30ml canola oil
- 1 onion, peeled & chopped
- 2 cloves garlic, peeled & finely chopped or crushed
- 20g grated fresh ginger
- 100g green beans, chopped
- 1/2 cup raisins
- 2 carrots, peeled and diced
- 1 red pepper, diced
- 1 can chopped tomatoes
- 1/2 cup water
- 30ml mild curry spice
- 5ml ground cinnamon
- 2 bay leaves
- 2 free-range eggs
- 1/4 cup low fat yoghurt
- 2ml ground turmeric
- Salt & pepper
- 10g fresh coriander, chopped
- 2 extra bay leaves
Instructions
- Put a large pot on the stove on medium heat and add the oil.
- Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes. Add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.
- Add the curry spice, cinnamon, and bay leaves and stir in for 2 minutes. Add the chopped tomatoes and water and stir in.
- Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little. Add the lentils and season with salt and pepper to taste and mix in.
- Put the lentil mixture into an oven proof dish and set aside.
- In a bowl, whisk together the yoghurt, eggs and turmeric. Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.
- Bake the bobotie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.
- Remove from the oven and serve hot with fresh, chopped coriander.
