Lentil Bobotie


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

(microwave only)


  1. Place oil, onion and garlic into a saucepan. Cook over a moderate heat for 2 – 3 minutes, until onions are translucent.
  2. 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.
  3. Place mixture into a greased, medium-sized casserole dish.
  4. Top with bay leaves or lemon leaves.
  5. Topping: Whisk ingredients together; pour over the surface of the lentil mixture. Press the bay leaves or lemon leaves into the topping mixture.
  6. Convection: 180ºC/160ºC fan/Gas mark 4 for 40 – 45 minutes.
  7. Combination: 180°C + 50% microwave power for 25 – 30 minutes until topping is golden brown and set.
  8. 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.
  9. Serve with yellow rice and raisins, chutney, and a tomato, mango, and onion salsa.

Serves 4 – 6

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