Vegetarian Lentil Bobotie Recipe

Vegetarian Lentil Bobotie Photo: Jackie Cameron

“Embark on a culinary journey with our savory Lentil and Apple Bake, a hearty dish that marries earthy lentils with the sweet crunch of apples, elevated with a blend of aromatic spices”

— Jackie Cameron

Vegetarian Lentil Bobotie Recipe

Yields: 1 deep pan size dish. 18cm x 14cm

Ingredients:

• 250 ml Lentils

• 30 ml Sunflower Oil

• 1 medium Onion - grated (about 200g)

• 1/2t Salt

• 1 1/2t Turmeric

• 1 t Durban Masala

• 1 t Cumin

• 2 slices Bread

• 80 ml Milk

• 80 g Raisins

• 1 Apple - grated

• Custard Topping

• 2 egg

• 160 ml yoghurt

• Bay Leaves

Method:

1. Soak lentils over night in cold water

2. Cook the lentils until al dente or just cooked and set aside

3. Heat a large pan. Add oil and sauté the onion off and add spices

4. Soak the bread in milk

5. Add lentils, raisin, apple, soaked bread to the onion pan and season very well

6. Mix all the ingredients together and pack tightly in a greased 18x14cm pan

7. Top with egg and yoghurt mixture and garnish with bay leaves (Chef's
   note: you can half the yoghurt amount resulting in a reduced final
   cooking time.)

8. Cover with tin foil and back at 180 ̊ C for 20 minutes. Take foil off
   and continue cooking until the custard topping is cooked about 20
   minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.