5-a-Day Recipes – Main Course – Lentil Bobotie

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent constipation and other digestion problems.

Photobucket
Source

Lentil Bobotie

  • 45 ml sunflower oil
  • 2 onions (chopped)
  • 500 g butternut or pumpkin (peeled, seeded and cubed)
  • 4-6 cloves garlic (crushed)
  • 5-7 ml chilli paste
  • 5 ml medium strength curry powder
  • 2 dried bay leaves ` (or 4 fresh lemon leaves)
  • 6 ripe tomatoes (skinned and chopped, OR)
  • 410 g can whole tomatoes (undrained)
  • 15 ml root ginger (grated )
  • 250 ml coriander (fresh)
  • 30 ml chutney
  • 10 ml sugar
  • 10 ml salt
  • black pepper (to taste)
  • 250 g brown lentils (cooked as per package instructions)

Custard

  • 4 eggs
  • 500 ml buttermilk
  • salt and pepper (to taste)
  1. Preheat oven to 180ºC.

  2. Heat oil in a large, heavy based frying pan and sauté onions and butternut until onions are translucent.

  3. Stir in garlic, chilli paste, curry powder and bay leaves, then add tomatoes and sauté for 3-4 minutes.

  4. Stir in ginger, coriander, chutney and sugar, season to taste and simmer.

  5. Cook over a high heat until liquid has almost evaporated.

  6. Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils.

  7. Mix together custard ingredients and pour over lentil mixture.

  8. Bake for 45-50 minutes, until golden brown and set.

Leave a Reply

Your email address will not be published. Required fields are marked *