Lentil Bobotie

CategoryOne Pot Meals

Yields1 Serving

 10 ml olive or canola oil
 2 onions, chopped
 15 ml finely grated fresh ginger
 1 clove of garlic, crushed
 1 medium sweet potato in the skin, coarsely grated
 20 ml each curry powder and ground cumin
 10 ml ground coriander
 5 ml ground tumeric
 250 ml uncooked brown lentils
 500 ml strong Rooibos tea
 80 ml raisins
 40 ml red wine vinegar
 ½ tsp salt
 lemon and black pepper to taste
 2 eggs, beaten
 250 ml buttermilk
 4 small bay leaves
 60 ml flaked almonds

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 30 minutes

A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.

1. Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce the heat.
2. Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
3. Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
4. Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
5. Bake for 30 minutes or until golden brown and cooked.
Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.

Tips:
1. Substitute sweet potato with butternut, if preferred.

Ingredients

 10 ml olive or canola oil
 2 onions, chopped
 15 ml finely grated fresh ginger
 1 clove of garlic, crushed
 1 medium sweet potato in the skin, coarsely grated
 20 ml each curry powder and ground cumin
 10 ml ground coriander
 5 ml ground tumeric
 250 ml uncooked brown lentils
 500 ml strong Rooibos tea
 80 ml raisins
 40 ml red wine vinegar
 ½ tsp salt
 lemon and black pepper to taste
 2 eggs, beaten
 250 ml buttermilk
 4 small bay leaves
 60 ml flaked almonds

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 30 minutes

A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.

1. Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce the heat.
2. Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
3. Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
4. Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
5. Bake for 30 minutes or until golden brown and cooked.
Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.

Tips:
1. Substitute sweet potato with butternut, if preferred.

Lentil bobotie

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