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Lentil Bobotie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lentil bobotie. This is a great buffet dish for party. Delicious and convincing to meat eaters too.

Lentil bobotie. This is a great buffet dish for party. Delicious and convincing to meat eaters too.

Ingredients

Serves: serves 8

Metric Cups

For the Bobotie

  • 250 grams brown lentils (boiled til soft)
  • 3 tablespoons oil
  • 2 onions (chopped)
  • 500 grams butternut squash (cubed)
  • 5 cloves garlic
  • 5 millilitres chilli paste
  • 5 millilitres curry powder
  • 2 bay leaves
  • 1 can chopped tomatoes
  • 3 teaspoons grated fresh ginger (grated)
  • 250 millilitres fresh coriander
  • 2 tablespoons chutney
  • 2 teaspoons sugar
  • 2 teaspoons salt (to taste)
  • 2 teaspoons black pepper (to taste)

For the Custard

  • 4 medium eggs
  • 400 millilitres milk
  • seasoning (to taste)

For the Bobotie

  • 8⅚ ounces brown lentils (boiled til soft)
  • 3 tablespoons oil
  • 2 onions (chopped)
  • 17⅔ ounces butternut squash (cubed)
  • 5 cloves garlic
  • fluid ounce chilli paste
  • fluid ounce curry powder
  • 2 bay leaves
  • 1 can diced tomatoes
  • 3 teaspoons grated fresh gingerroot (grated)
  • 9 fluid ounces cilantro
  • 2 tablespoons chutney
  • 2 teaspoons sugar
  • 2 teaspoons salt (to taste)
  • 2 teaspoons black pepper (to taste)

For the Custard

  • 4 medium eggs
  • 14 fluid ounces milk
  • seasoning (to taste)

Method

Lentil Bobotie is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180C. Heat oil in a large heavy-based frying pan.
  • Saute onions and butternut slowly till onions are soft. Stir in garlic, chilli paste, curry powder and bay leaves.
  • Add tomatoes and cook for 4 minutes. Stir in ginger, coriander, chutney and sugar. Season to taste.
  • Cook over medium heat till the liquid has evaporated. Layer lentils and vegetables in a large ovenproof dish, starting and ending with lentils.
  • Mix together the custard ingredients and pour over the lentil mixture.
  • Bake for 45 minutes till golden brown and set.
  • Preheat oven to 180C. Heat oil in a large heavy-based frying pan.
  • Saute onions and butternut slowly till onions are soft. Stir in garlic, chilli paste, curry powder and bay leaves.
  • Add tomatoes and cook for 4 minutes. Stir in ginger, coriander, chutney and sugar. Season to taste.
  • Cook over medium heat till the liquid has evaporated. Layer lentils and vegetables in a large ovenproof dish, starting and ending with lentils.
  • Mix together the custard ingredients and pour over the lentil mixture.
  • Bake for 45 minutes till golden brown and set.
  • Additional Information

    Note: never put salt into water when you are cooking beans, chickpeas or lentils as they will take much longer to soften.

    Note: never put salt into water when you are cooking beans, chickpeas or lentils as they will take much longer to soften.

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