A delicious South African favourite Lentil Bobotie recipe

This vegetarian version gives it a new twist using lentils instead of beef mince.

Brakpan Herald

July 19, 2020

“Bobotie is a South African classic and an important part of our culinary heritage. It’s also one of my favourite meals,” says Hirsch’s PRO Chantelle du Plessis.

It’s a great dish to cook for family gatherings.

The lentil bobotie recipe is from the popular Allan Hirsch’s cookbook “A Taste Of Hirsch’s“.

Ingredients

25 ml cooking oil
1 onion, chopped
1 clove garlic, crushed
15 ml medium curry powder
1 ml cayenne pepper
5 ml turmeric
5 ml ground cumin
2 x 410 g tins lentils, drained
30 ml smooth apricot jam
50 ml hot chutney
Salt and freshly ground black pepper, to taste
Juice of l lemon
80 g flaked almonds
150 ml fresh whole-wheat breadcrumbs
50 g seedless raisins, optional
100 ml warmed beef stock
6 potatoes, cubed, cooked, and mashed coarsely
5 bay leaves or fresh lemon leaves
Topping:
3 large eggs
1 large egg yolk
250 ml milk
Salt and pepper, to taste
5 ml barbeque spice
(microwave only)

Method

Place oil, onion and garlic into a saucepan. Cook over a moderate heat for 2 – 3 minutes, until onions are translucent.
Add in curry powder, cayenne pepper, turmeric and cumin. Cook for another 1 – 2 minutes; add in the remaining ingredients, except bay leaves and topping. Cook for a further 3 – 4 minutes.
Place mixture into a greased, medium-sized casserole dish.
Top with bay leaves or lemon leaves.
Topping: Whisk ingredients together; pour over the surface of the lentil mixture. Press the bay leaves or lemon leaves into the topping mixture.
Convection: 180ºC/160ºC fan/Gas mark 4 for 40 – 45 minutes.
Combination: 180°C + 50% microwave power for 25 – 30 minutes until topping is golden brown and set.
Microwave: Sprinkle topping with barbeque spice. Cook on 70% power for 12 – 15 minutes until the topping has set. This may be assisted by covering the dish with a lid, encouraging even setting and cooking.
Serve with yellow rice and raisins, chutney, and a tomato, mango, and onion salsa.
Serves 4 – 6