Lentil bobotie

Ingredients 16
Servings 1


Serving Change
  • 45
    sunflower oil
  • 2
    onions, chopped
  • 500
    butternut or pumpkin, peeled, seeded and cubed
  • 5
    cloves garlic, crushed
  • 7
    chilli paste
  • 5
    medium curry powder
  • 2
    dried bay leaves
  • 6
    ripe tomatoes, skinned and chopped
  • 15
    ginger paste or freshly grated ginger root
  • 24
    sprigs fresh coriander (optional)
  • 10
    each sugar and salt
  • milled black pepper to taste
  • 250
    brown lentils, cooked (see tips)
  • 4
    jumbo eggs
  • 400
  • seasoned well with salt and pepper


1. Heat oil in a large, heavy-based frying pan and sauté onions and butternut until onions are translucent, about 5 minutes. Stir in garlic, chilli paste, curry powder and bay leaves (or 4 fresh lemon leaves), then add fresh tomatoes and sauté for 3 to 4 minutes. 2. Stir in ginger, coriander and sugar, season to taste and simmer, covered, until butternut has just softened. Remove lid and cook over high heat (reduce) until liquid has almost evaporated, 15 to 30 minutes. 3. Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils. Pour eggs, beaten with milk and seasoned well, over and bake at 180 ºC for 45 to 50 minutes, until golden brown and set.

Read more on: pulses  |  bake


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