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Vegetarian Lentil Bobotie

Easy and delicious vegetarian lentil bobotie with butternut squash!

Prep Time
10 mins
Cook Time
10 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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
    Cup of Yum
  1. Whisk egg, milk, salt, and pepper in a bowl.
  2. 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.
  3. Serve your vegetarian lentil bobotie warm, with some yellow rice.

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

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

% 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.