Name: Smoked lentil and butternut bobotie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 butternut; 15 ml masala; olive oil; 1 can lentils smoked; 1 onion chopped; 1 Tbs curry powder; 1 Tbs chutney peach; 400 ml coconut milk; 3 eggs; 3 - 5 bay leaves; 30 ml almonds flaked

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Ingredients (11)

1	butternut
15 ml	masala
	olive oil
1 can	lentils — smoked
1	onion — chopped
1 Tbs	curry powder
1 Tbs	chutney — peach
400 ml	coconut milk
3	eggs
3 - 5	bay leaves
30 ml	almonds — flaked

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Method:

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.