Lentil Butternut Bobotie – serves 6

250 g uncooked brown lentils        
45 ml olive oil
2 large onions, chopped                  
500 g butternut, cubed    
4 cloves garlic, crushed                  
5 ml chilli paste
5 ml curry powder                          
8 bay leaves
410 g tin whole tomatoes                
4 eggs
375 ml milk                                    
salt & milled black pepper
5 ml sugar
1.        Preheat oven to 180*C (350*F).
2.       Grease a large oven proof glass dish.
3.       Cover the lentils with water & allow to simmer for about 45 minutes, until soft.
4.       Peel the butternut and cut into cubes.
5.       Heat the olive oil in a heavy large frying pan & sauté the chopped onions until clear but not brown.
6.       Add the butternut & cook with lid on, over moderate heat for 5 minutes.
7.       Add the crushed garlic, chilli paste, curry powder & 4 bay leaves.
8.       Finally add the tomatoes & simmer for 15 minutes with the lid off.
9.       Season with salt, black pepper & sugar.
10.    In the oven proof dish, layer the cooked lentils & butternut mixture.
11.     Beat the eggs with the milk, season with salt & pepper.
12.    Pour custard mixture over the top of the dish, do not mix.
13.    Place a 4 bay leaves on the top..
14.    Bake for 45 minutes until the custard sets & browns.

15.    Serve with rice and chutney.

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