5 from 21 votes
Vegetarian Lentil Bobotie
This Vegetarian Lentil Bobotie combines soft brown lentils, cubed butternut squash, and soaked bread with a spiced tomato-based mixture, baked under a savory egg custard topping. The dish balances sweet and tangy chutney flavors with aromatic curry powder and dried fruits, creating a hearty, textured vegetarian casserole suitable for warm meals and paired well with yellow rice.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
Calories:
370 kcal
Course:
Side Dish, Main Course, Lunch, Dinner
Cuisine:
African, South African
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 370
% 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.