Find your recipes and restaurants here

Lentil and butternut bobotie

Recipe from: 26 September 2012

Ingredients 13
Servings 6
Time 00:20


  • 500
    brown lentils
  • 1
    medium butternut
  • 2
    medium onions
  • 2
    chopped tomatoes
  • 400
  • 2
  • 2
    bay leaves
  • 1
    curry powder
  • 1
    dhania (ground coriander)
  • 1
    jeera (ground cumin)
  • 1
    small handful sultanas
  • 3
    garlic cloves
  • 1
    thumb-size piece of ginger


Method Soak the lentils overnight in water, and drain. Preheat the oven to 180°C.

Peel the butternut and chop into small blocks. Chop the onion finely and sauté in some vegetable/canola oil until soft.

Add the garlic, ginger, dhania, jeera, one bay leaf and curry powder and cook until fragrant (about 5 minutes), stirring all the time.

Add the butternut, lentils, sugar and tinned tomatoes. Cook for a further 5-10 minutes.

Add to a large dish. Beat the two eggs into the milk until smooth and season.

Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 35 minutes.

Serve with fluffy yellow rice and sambals.

Reprinted with permission of Rumtumtigger. To see more recipes, click here.

Read more on: meat-free mondays  |  pulses  |  sauté  |  bake  |  vegetarian

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.