Lentil Bobotie Recipes

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VEGETARIAN BOBOTIE



Vegetarian Bobotie image

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.

Provided by Cora_and_Clarice

Categories     Lentil

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

250 g lentils
1 large onion, diced
1 large fresh tomato, diced
2 teaspoons curry powder
1 teaspoon turmeric
salt and pepper
4 tablespoons chutney
1 large handful raisins
40 g sliced almonds
3 eggs
100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)

Steps:

  • Rinse lentils until water runs clear.
  • Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
  • Drain lentils.
  • Preheat oven to 150C.
  • Saute onion and tomato.
  • Add curry, tumeric, salt and pepper.
  • Cook for 1-2 minutes.
  • Add raisins, almonds, chutney, onion and tomato to lentils.
  • Mix and place in baking dish.
  • Shake up topping ingredients and pour over lentils.
  • Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
  • Please note:.
  • I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
  • Also, adding a bit more diced onion will add more texture to the lentils.

Nutrition Facts : Calories 226.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 142.9, Sodium 71.1, Carbohydrate 22.4, Fiber 7.8, Sugar 4.5, Protein 14.2

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