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.
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)
-
Preheat oven to 180ºC.
-
Heat oil in a large, heavy based frying pan and sauté onions and butternut until onions are translucent.
-
Stir in garlic, chilli paste, curry powder and bay leaves, then add tomatoes and sauté for 3-4 minutes.
-
Stir in ginger, coriander, chutney and sugar, season to taste and simmer.
-
Cook over a high heat until liquid has almost evaporated.
-
Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils.
-
Mix together custard ingredients and pour over lentil mixture.
-
Bake for 45-50 minutes, until golden brown and set.