A trusty South African favorite, Lentil Bobotie, always a great meal! Giving it a new twist, using lentils instead of beef mince, is a good idea. We love this recipe as it feeds both vegetarians and non-vegetarians in one fell swoop!
- 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
- 3 large eggs
- 1 large egg yolk
- 250 ml milk
- Salt and pepper, to taste
- 5 ml barbeque spice
- 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
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