Lentil Bobotie Recipes

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LENTIL BOBOTIE



LENTIL BOBOTIE image

Categories     Vegetable     Bake     Quick & Easy     Casserole/Gratin

Yield 4 people

Number Of Ingredients 17

"Meat" mixture
1 Can Lentils (540ml/19oz)
4 dried apricots (coarsely chopped)
1/4 cup raisins
3 bay leaves
1/2 red onion (or small bunch chives)
1/2 tsp Borrie (Tumeric)
2 tsp Curry Powder
1 tsp ground cumin
1 tsp ground cloves
1 tsp minced garlic
1 tbsp Olive Oil
1 egg
Topping
2 Slices Bread
1.5 cups milk
2 eggs

Steps:

  • Add Bread to Milk and set aside for at least 10 minutes Set oven to warm to 375oF In a deep frying pan add Olive Oil and heat at medium-high Add Onions and saute until soft on medium Add Lentils and at least half of liquid (add all for "wetter" mix. Add Garlic, cumin, borrie, cloves, Curry Powder Stir to Mix Add Apricots and raisins to pan Simmer for 5 minutes stirring occasionally Reduce heat to low Squeeze bread to remove milk (keeping the milk in the bowl) Chop bread into pieces (~1cm x 1cm) and stir to mix in (and chives if using instead of onion) Break 1 egg into pan, stir to mix in (mixture should become thick and stick together) Pour mix into greased 12" pan, spread out evenly making sure to keep the surface level Bake in the oven at 375oF for 15 minutes (should be warm by now) Add 2 eggs to milk and whip them up (should be bubbly on the surface) Remove pan from the oven Pour egg/milk mixture into pan, milk should have a thin layer above all parts of the lentils. Add bay leaves Bake in the oven at 400 for 35-45 minutes Milk layer should be golden colour and light brown in places

VEGETARIAN BOBOTIE



Vegetarian Bobotie image

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.

Provided by Cora_and_Clarice

Categories     Lentil

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

250 g lentils
1 large onion, diced
1 large fresh tomato, diced
2 teaspoons curry powder
1 teaspoon turmeric
salt and pepper
4 tablespoons chutney
1 large handful raisins
40 g sliced almonds
3 eggs
100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)

Steps:

  • Rinse lentils until water runs clear.
  • Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
  • Drain lentils.
  • Preheat oven to 150C.
  • Saute onion and tomato.
  • Add curry, tumeric, salt and pepper.
  • Cook for 1-2 minutes.
  • Add raisins, almonds, chutney, onion and tomato to lentils.
  • Mix and place in baking dish.
  • Shake up topping ingredients and pour over lentils.
  • Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
  • Please note:.
  • I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
  • Also, adding a bit more diced onion will add more texture to the lentils.

Nutrition Facts : Calories 226.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 142.9, Sodium 71.1, Carbohydrate 22.4, Fiber 7.8, Sugar 4.5, Protein 14.2

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