Lentil and Butternut Bobotie
This post is more appropriate for meatless Mondays but since next Monday is “Braai Day” in South Africa and many of my readers will be chomping on chops, this is a good time as any to put it up. The tricky part about vegetarian cooking especially when using legumes is that you have to plan ahead and soak the legumes overnight. I will be the first to admit that I lack the forward thinking to remember to soak the lentils the night before on a Sunday to eat this on “meatless Monday” when there is so many other “get ready for the week” chores to do. Even yesterday I forgot to soak the lentils overnight and had to settle for doing it the first thing in the morning and hope for the best.
Despite not reading the recipe properly and only using 1 onion and 1 can of whole peeled tomatoes (it was one of those days), the recipe turned out really well and it was very filling. Using lentils instead of meat you can also fool your mouth into thinking you’re eating mince (similar texture) without the cost.
Since I have just recently learned how to style cakes to make them look as pretty as they taste in picture, I have still not figured out how to “style” savoury foods like bobotie so I will have to make do with someone elses picture on the internet. I got this picture here and very conveniently, this link will also take you to a more traditional bobotie recipe using beef mince (or ground beef/hamburger helper) 😉
The recipe below was originally posted by Caro from Food24 over here and it has been sitting on my “to make” list for ages.
Lentil and Butternut bobotie
500ml brown lentils
1 medium butternut
2 medium onions
2 tins chopped tomatoes
2 bay leaves
1tsp curry powder
1tsp dhania (ground coriander)
1 tsp jeera (ground cumin)
1 small handful sultanas
3 garlic cloves
1 thumb of ginger
Method Soak the lentils overnight in water, and drain.
Preheat the oven to 180 C.
Peel the butternut and chop into small blocks.
Chop the onion finely and sauté in some vegetable/canola oil until soft.
Add the garlic, ginger, dhania, jeera, one bay leaf and curry powder and cook until fragrant (about 5 minutes), stirring all the time.
Add the butternut, lentils, sugar and tinned tomatoes.
Cook for a further 5-10 minutes.
Add to a large dish.
Beat the two eggs into the milk until smooth and season.
Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 35 mins.
Serve with fluffy yellow rice and sambals.