Lentil Bobotie
A community recipe by passionfruitNot tested or verified by Nigella.com
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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.
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.
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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