Vegetarian Lentil Bobotie
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
Vegetarian Lentil Bobotie uses boiled brown lentils and butternut squash as a base, which is combined with sautéed onions, garlic, ginger, curry powder, tomato and chili pastes, apple cider vinegar, apricot chutney, brown sugar, and mixed dried fruits. Bread soaked in water is added to bind the mixture. This filling cooks until much of the liquid evaporates before being transferred to a baking dish.
A custard made of eggs, milk, salt, and pepper is poured over the lentil mixture and baked until set and lightly golden. The finished bobotie has a flavorful, moist interior with a smooth, firm custard layer on top, mingling sweet, spicy, and tangy notes from the mix of chutney, spices, and fruits.
Serve the bobotie warm with yellow rice for a complete meal. It is suitable for making ahead and reheating, with leftovers storing safely for a few days refrigerated or up to a month frozen. The recipe also allows for substituting plant-based milk in the custard for a dairy-free version.
Ingredients
FOR THE LENTIL BOBOTIE
- 500 grams brown lentils (boiled in salty water, until soft)
- 500 grams butternut squash (cubed and boiled)
- 2 lices bread
- 5 tablespoon neutral cooking oil generic cooking oil
- 2 onion use yellow, white or red onion, medium-sized, cubed
- 6 cloves garlic (crushed or finely minely minced)
- 1 tablespoon ginger finely minced or crushed, fresh
- 1 tsp curry powder
- 1 teaspoon black pepper
- 1 tsp salt (or more to taste)
- 1 tablespoon tomato paste
- 1 teaspoon chili paste
- 1 tablespoon apple cider vinegar
- 1 can diced tomatoes
- 2 tablespoon apricot chutney
- 1 tablespoon brown sugar
- 8 bay leaf
- ⅓ cup dried fruit (such as goji berries, dates, raisins, chopped apricots, or sultanas)
CUSTARD
- 4 egg large
- 2 tablespoon milk
- salt a pinch; to taste
- black pepper a pinch; to taste
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.
Notes
- Boil lentils just until soft but still maintaining some firmness to avoid a mushy texture.
- This dish can be made ahead and stored in the fridge for up to two days or frozen for up to one month.
- For a dairy-free option, substitute the milk in the custard with plant-based alternatives like almond milk.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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