Butternut and lentil bobotie — something totally different

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Serves 4 – 6

2 onions, finely chopped
2 cloves of garlic, crushed
10 – 15 ml freshly grated ginger or 5 ml ground ginger
25 ml curry powder
2 bay leaves
10 ml ground cumin
15 ml ground coriander
1 cup (250 ml) brown lentils
500 – 600 ml vegetable or chicken stock
600 – 700 g butternut, peeled and cut into small cubes
20 ml smooth apricot jam
125 ml raisins or sultanas (optional)
salt and freshly ground black pepper to taste

3 extra large eggs
300 ml milk
salt and freshly ground black pepper to taste
5 – 6 bay leaves
25 g slivered almonds

  1. Preheat oven to 180°C.
  2. Heat a a frying pan over a medium temperature. Brown onions for a few minutes before adding garlic, ginger and spices. Sauté for another minute or until fragrant. Add the lentils with stock to unit. Reduce heat and cook for 25 minutes or until lentils are almost tender.
  3. Add butternut, jam and raisins to the lentils. Cover with lid – increase heat slightly if needed. Cook until butternut is almost soft and then season to taste with salt and pepper. Spoon into ovenproof dish. Smooth mixture down.
  4. Topping: Beat together eggs and milk and season to taste. Spoon egg mixture over lentil bobotie and place bay leaves in bobotie. Scatter almonds over the top. Bake uncovered for 10 – 15 minutes or until the egg custard has set. Serve with yellow rice, chutney and sambals.

Variations & tips:

  • For a meat option substitute butternut and lentils for 1kg beef or lamb mince. Or alternatively cook 300 – 500 g mince with the lentils. This will bulk up the meal while still including meat.
  • Substitute butternut with pumpkin or sweet potatoes.
  • For a vegetarian cottage pie, substitute the egg topping with potato mash.

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