Lentil Bobotie Recipe

Lentil Bobotie is a popular South African dish that has influences from spices of Cape Malay, Dutch settlers and local cooking.

There are 6 key elements included in this dish that is normally served with spicy yellow rice. It isn’t complete without curry powder, cinnamon sticks, jam or chutney, raisins, as well as bread soaked in milk and bay leaves.

What do I need to make Lentil Bobotie?

  • 1 brown onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 1 teaspoon fresh grated ginger
  • 1 cinnamon stick
  • 1 heaping tablespoon mild curry powder
  • 1 tablespoon ground coriander
  • 1 cup of green lentils (rinsed first)
  • 2 heaping tablespoons of jam (or chutney like Mrs. Ball’s Chutney)
  • 15 ounces/450 ml vegetable stock
  • 15 ounces/450 ml water
  • A good handful of raisins or a loose 1/2 cup
  • 2 slices of bread pre-soaked in almond milk
  • For Vegan Custard Topping:​​
  • 750 ml/25 ounces almond milk
  • 3 tablespoons of Bird’s custard powder
  • 5 to 6 bay leaves (for the top​)
  • 2 tablespoons vegetable or sunflower margarine/vegan spread (to make it glisten)

How to make Lentil Bobotie:

Fry onions, garlic and ginger in vegetable oil. Add a cinnamon stick, curry powder and ground coriander.

Rinse the green lentils and add them to the pan along with 2 heaped teaspoons of jam, vegetable stock and water. Boil, then simmer for 40 minutes.

Soak 2 slices of bread in almond milk and add with raisins to the bobotie after simmering for 30 minutes.

When lentils in bobotie are cooked, place into a square or round baking dish. Top this with vegan custard. Arrange 5 to 6 bay leaves on top.

Melt this and pour over the vegan spread.

Bake at 180 degrees for 25 to 30 minutes.

Once ready, serve with rice.

 

 

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