Vegetarian lentil bobotie
Swapping out mince for lentils creates this meat-free take on a popular South African classic. Comfort food at its best!
SERVES 4
INGREDIENTS
- 2 cups lentils, cooked
- 30 ml 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 & pepper
- 10 g fresh coriander, chopped
- 2 extra bay leaves
METHOD
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.
Vegetarian lentil bobotie
Ingredients
- 2 cups lentils, cooked
- 30 ml 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 & pepper
- 10 g 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.
ALSO SEE: Mushroom and masoor dal tikki
Recipe from Woman&Home.
