Lentil And Vegetable Bobotie
A hearty, plant-based twist on the classic South African dish, featuring spiced lentils and vegetables topped with a savory golden custard.
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Ingredients
- 2 cups Brown lentils, cooked and drained
- 1 large Onion, finely chopped
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 2 tablespoons Curry powder
- 1/4 cup Fruit chutney
- 1/3 cup Raisins or sultanas
- 1 slice White bread, soaked in milk and mashed
- 2 large Eggs
- 1 cup Milk
- 3 pieces Bay leaves
- 1/2 teaspoon Turmeric
Instructions
- 1
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish.
- 2
Sauté the onion, carrots, and zucchini in a large pan until softened and lightly browned.
- 3
Stir in the curry powder and turmeric, cooking for one minute until fragrant.
- 4
Add the cooked lentils, chutney, raisins, and the mashed soaked bread to the pan, mixing thoroughly.
- 5
Transfer the lentil mixture into the prepared baking dish and press down firmly to level the surface.
- 6
Whisk the eggs and milk together with a pinch of salt, then pour the mixture over the lentils.
- 7
Place the bay leaves on top of the custard and bake for 30-35 minutes until the topping is set and golden.
- 8
Remove from the oven and let it stand for 5 minutes before serving with yellow rice.
Nutrition per Serving
345
Calories
18g
Protein
52g
Carbs
8g
Fat
14g
Fiber
15g
Sugar
480mg
Sodium
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