Name: Lentil bobotie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cape Malay
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 onion finely diced; 1 tsp fresh garlic crushed; 1 tsp fresh ginger finely grated; 1 tbsp curry powder; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 2 tins brown lentils drained and rinsed; 1/3 cup vegetable stock; 1/2 cup flaked almonds; 1/3 cup raisins; 1/4 cup chutney or to taste; 1/2 lemon; salt season to taste; 4 eggs; salt; 1 tbsp butter; 3 - 4 bay leaves

Recipe Disclaimer

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Ingredients (20)

1 tbsp	olive oil
1 tbsp	butter
1	onion — finely diced
1 tsp	fresh garlic — crushed
1 tsp	fresh ginger — finely grated
1 tbsp	curry powder
1/2 tsp	ground turmeric
1/2 tsp	ground cumin
1/2 tsp	ground coriander
2 tins	brown lentils — drained and rinsed
1/3 cup	vegetable stock
1/2 cup	flaked almonds
1/3 cup	raisins
1/4 cup	chutney — or to taste
1/2	lemon
	salt — season to taste

Topping

4	eggs
	salt
1 tbsp	butter
3 - 4	bay leaves

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Method:

Add the olive oil and butter to a pan, once melted add the onions and fry until they are soft and just start to brown.

Add the garlic and ginger, stir to combine and then add the curry powder, ground turmeric, ground cumin and ground coriander. Allow the spices to cook for 1 minute or until just fragrant.

Add the lentils followed by the vegetable stock and allow to simmer gently for a few minutes.

Add the flaked almonds, raisins, chutney and the squeeze of a fresh lemon.

Season with salt and then place in an oven-safe dish.

Place the eggs in a bowl, season with salt and lightly whisk.

Pour the eggs over the prepared lentil mixture. Break the butter into small knobs and disperse on top of the egg mixture.

Top with bay leaves and then bake in an oven preheated to 180°C for 20 minutes or until the eggs are lightly golden and cooked through.

Serve with fresh sambals and savoury rice.