Delectable Lentil Bobotie

2 cup lentils, cooked

30 ml canola oil

1 onion, peeled & chopped

2 cloves garlic, peeled & finely chopped or crushed

20 g grated fresh ginger

100 g green beans, chopped

1/2 cup raisins

2 carrots, peeled and diced

1 red pepper, diced

1 can chopped tomatoes

1/2 cup water

30 ml mild curry spice

5 ml ground cinnamon

2 bay leaves

2 free-range eggs

1/4 cup low fat yoghurt

2 ml ground turmeric

salt & pepper

10 g fresh coriander, chopped

2 extra bay leaves 

  1. Put a large pot on the stove on a medium heat and add the oil.
  2. Add the chopped onion, ginger and garlic and sauté lightly for about 5 minutes. Then add the carrots, red pepper, green beans and raisins and continue to sweat for another 5 minutes.
  3. Add the curry spice, cinnamon and bay leaves and stir in for 2 minutes. Add the chopped tomatoes and water and stir in.
  4. Cook the sauce for about 15 minutes until slightly thickened and the vegetables have softened a little. Add the lentils and season with salt and pepper to taste and mix in.
  5. Put the lentil mixture into an oven proof dish and set aside.
  6. In a bowl, whisk together the yoghurt, eggs and turmeric. Pour the egg mixture over the lentil bobotie and place the 2 bay leaves on top.
  7. Bake the bobotie in the oven at 180ºC for about 20 minutes until the egg custard has set and is slightly golden brown on top.
  8. Remove from the oven and serve hot with chopped fresh coriander. 

Recipe courtesy of  Vanessa Marx for the Association for Dietetics in South Africa



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