A trusty South African favourite, Lentil Bobotie is always a great meal! Giving it a new twist, using lentils instead of beef mince, is an ideal alternative for vegetarians. This recipe is on of Allan Hirsch, Co-Founder and CEO of Hirsch’s, absolute favourite dish as it feeds both vegetarians and non-vegetarians!
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 wholewheat 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
- 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.
- 3 large eggs
- 1 large egg yolk
- 250 ml milk
- Salt and pepper, to taste
- 5 ml barbeque spice (microwave only)