Lentil bobotie
A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.
Ready in
1 hour 30 minsServing size
Serves 4Ingredients
- 2 tsp (10 ml) olive or canola oil
- 2 onions, chopped
- 1 tbsp (15 ml) finely grated fresh ginger
- 1 clove of garlic, crushed
- 200 g (1 medium) sweet potato, in the skin, coarsely grated
- 4 tsp (20 ml) each curry powder and ground cumin
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground turmeric
- 1 cup (250 ml) uncooked brown lentils
- 2 cups (500 ml) strong Rooibos tea
- ⅓ cup (80 ml) raisins
- 8 tsp (40 ml) red wine vinegar
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- 2 eggs, beaten
- 1 cup (250 ml) buttermilk
- 4 small bay leaves
- ¼ cup (60 ml) flaked almonds
Method
- Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce the heat.
- Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
- Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
- Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
- Bake for 30 minutes or until golden brown and cooked.
- Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.
Tip
- Substitute sweet potato with butternut, if preferred.
Lentil bobotie video
Lentil bobotie
Every South African has their own bobotie recipe, we curated a special blend of spices for our Cooking from the heart Lentil bobotie recipe. If you haven't tried it, do so and it will soon become a family favourite.
Lentil bobotie
Did you know this dish is vegetarian? Not only is it wholesome, but also delicious!
Nutritional information per portion
Energy
1771 kJ
Protein
21,4 g
Fat
11,2 g
Carbohydrates
44,9 g
Salt
0,9 g
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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