If you’ve ever looked into the most popular dishes in South Africa, bobotie could be towards the top of the list. It’s a sweet and intriguing curry dish with scrambled eggs on top, and it’s cooked to perfection. If you’re attempting to cut down on your meat consumption, a lacto-ovo vegetarian meal is a terrific choice for dinner. To make this popular dish vegetarian, lentils are substituted for the beef, but the traditional egg topping is still there.
DELICIOUS LENTIL BOBOTIE SUGGESTIONS
Lentils are an excellent source of protein, and their texture is so close to that of beef mince that you won’t even notice the difference. If you don’t have any chutney on hand, apricot jam is another great substitute. The curry has a lovely, deep flavour despite its mildness, and its scent is invigorating. Lentil bobotie may still be served with the traditional yellow turmeric rice, and the raisins can be added to either the rice or the whole meal if desired.
Change up a South African staple with some vegetarian substitutions. The entire family may enjoy this tasty lentil bobotie meal. Lentil bobotie, a vegetarian spin on a classic favourite, is now available to everyone.
DELICIOUS LENTIL BOBOTIE RECIPE
Course: Dinner
Cuisine: South African
Difficulty: Moderate
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 50 minutes
INGREDIENTS
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500 g lentils
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2 slices bread
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150 ml milk
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2 tsp olive oil
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1 onion, finely chopped
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3 garlic, minced
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1 tsp curry powder
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1 tsp cumin
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1 tsp coriander
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1 tsp turmeric
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1 tsp salt
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1 tsp black pepper
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1⁄2 cup chutney
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1⁄2 cup raisins
- Ingredients – topping
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3 eggs
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125 ml milk
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4 bay leaves
METHOD
- Cook the lentils in a pot of boiling water for 20 minutes or until soft.
- Remove from the heat and drain the water.
- Soak the bread slices in the milk until soft.
- Add the soaked bread to the lentils.
- Preheat the oven to 180°C.
- Fry the onion in a large saucepan until sort. Add the garlic and cook for another minute.
- Add the curry powder, turmeric, cumin and coriander and fry for 2 minutes. Season with salt and pepper.
- Add the lentils to the pan and stir well.
- Add the chutney and raisins, mix and cook for another 6 minutes.
- Scoop the lentil mixture into a baking dish and smooth the top with the back of a spoon. Make sure the top is level.
- Whisk the eggs and remaining milk together and pour the mixture over the top of the lentils.
- Decorate with bay leaves and bake in the oven for 15 – 20 minutes.
- Serve with yellow rice and vegetables.
»DELICIOUS LENTIL BOBOTIE RECIPE«