Meat Free Monday – Lentil Bobotie


15 g butter
15 ml olive oil
1 onion, finely chopped
15 ml medium curry powder
2 red chillies, chopped
3 cloves garlic, crushed
500g butternut, cubed
2 carrots, grated
45 ml chutney
10ml sugar
handful coriander, chopped
2 x 410g cans lentils, drained
salt and pepper
500ml amasi
3 eggs
1.25 ml curry powder
Salt and pepper
Bay leaves, for garnishing
? 1 hour
Preheat the oven to 180°C and grease a large baking dish with spray and cook.
1. In a large pot, heat the butter and oil and fry the onion, curry powder, chilli and garlic until soft and fragrant.
2. Add the butternut, carrots and sauté for 10 minutes until the vegetables are soft and all the liquid has evaporated.
3. Add the remaining ingredients and mix until well combined. Simmer for about 5 minutes until the mixture is dried out. Season to taste.
4. Place the lentil mixture into the prepared baking dish and flatten with the back of a spoon. Beat all the egg topping ingredients together and pour over the mixture. Squish in a few bay leaves and bake for about 40 minutes.

Leave a Reply

Your email address will not be published.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