Smoked lentil and butternut bobotie

A vegetarian twist on the old South African classic.

Recipe from: 26 Fenruary 2013
Preparation time: 20 min
Cooking time: 40 min


  • 1
    medium sized butternut
  • 15
    Masala Spice
  • oilve oil
  • 1
    smoked lentils
  • 1
    onion - chopped
  • 1
    curry powder
  • 1
    peach chutney
  • 400
    coconut milk
  • 3
  • 3 - 5
    bay leaves
  • 30
    almond flakes
Servings: Change Serving


Peel and dice the butternut. Place on a baking tray and toss with olive oil. Sprinkle with masala spice and bake at 180°C for about 40 minutes (insert skewer to check if done).

Peel and dice onion and fry with curry powder and peach chutney until onion is transparent. If mixture becomes too thick and sticky add a bit of juice from the tinned lentils to loosen.

Drain (keep juice aside) and rinse lentils and add to the onion mix.  Simmer for about 5 minutes adding retained juice as needed.

Once butternut is done remove from oven and add to lentil mix. Combine well ensuring not to mash the butternut. 

Place in an ovenproof casserole dish. Beat eggs and add coconut milk. Pour over butternut and lentil mixture, place bay leaves on top and bake in the oven at 180°C for 20 minutes.

Turn grill on and grill for 5 minutes. Once done, remove from oven and sprinkle with almonds.

Reprinted with permission of Snap, Sizzle and Cook. To see more recipes, click here.

Read more on: recipe  |  sauté  |  vegetables  |  bake  |  vegetarian  |  dairy  |  eggs


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