Vegetarian Lentil Bobotie
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
370 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
African, South African
Vegetarian Lentil Bobotie
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Easy and delicious vegetarian lentil bobotie with butternut squash!
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Ingredients
FOR THE LENTIL BOBOTIE
- 500 grams brown lentils (boiled in salty water, until soft)
- 500 grams butternut squash (cubed and boiled)
- 2 slices bread
- 5 tablespoon cooking oil
- 2 medium-sized onions - cubed ( use yellow, white or red onion)
- 6 cloves garlic (crushed or finely minely minced)
- 1 tablespoon fresh ginger (finely minced or crushed)
- 1 tsp curry powder
- 1 teaspoon black pepper
- 1 tsp salt (or more to taste)
- 1 tablespoon tomato paste
- 1 teaspoon chilli paste
- 1 tablespoon apple cider vinegar
- 1 can diced tomatoes
- 2 tablespoon apricot chutney
- 1 tablespoon brown sugar
- 8 bay leaves
- ⅓ cup dried fruit (such as goji berries, dates, raisins, chopped apricots, or sultanas)
CUSTARD
- 4 large eggs
- 2 tablespoon milk
- a pinch of salt and black pepper to taste
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Instructions
- Preheat the oven at 180°C. Heat the oil in a medium-sized, heavy-bottomed pot or pan. Stir in the onions and fry until translucent. In a bowl, soak the bread in water until soft. Once soft, drain any excess water and set aside.
- Add the garlic and ginger and fry until fragrant. Next, add the curry powder, black pepper, salt, tomato paste, chilli paste, half of the bay leaves, and apple cider vinegar, then combine.
- Add the cubed butternut squash, lentils, soaked bread, chutney, brown sugar, dried fruit, and diced tomatoes, then combine. Cook over medium heat until much of the liquid has evaporated, then transfer to a baking dish.
CUSTARD
- Whisk egg, milk, salt, and pepper in a bowl.
- Pour the custard mixture on top of the lentils and butternut squash mixture. Decorate with the rest of the bay leaves and bake for 20 minutes or until the custard is properly cooked through and set.
- Serve your vegetarian lentil bobotie warm, with some yellow rice.
Equipments used:
Notes
- try not to overcook the lentils when boiling. They should be soft but still have a bite to them, so not mushy at all.
- you can make this dish ahead and keep it in the fridge or freezer for later. The leftovers will keep in the fridge for up to 2 days and in the freezer for up to one month.
- make dairy-free bobotie by substituting the milk in the custard for your favorite plant-based milk, such as almond milk.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
52g
(17%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
386mg
(16%)
Potassium
934mg
(27%)
Fiber
18g
(72%)
Sugar
11g
(22%)
Vitamin A
5776IU
(116%)
Vitamin C
21mg
(23%)
Calcium
112mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 386mg | 16% |
| Potassium | 934mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 11g | 22% |
| Vitamin A | 5776IU | 116% |
| Vitamin C | 21mg | 23% |
| Calcium | 112mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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