Lentil Bobotie 1

Traditional bobotie is one of my top South African dishes! It is really, really tasty but often not the healthiest of recipes. For instance: my favourite traditional Bobotie recipe contains sugar, bread, jam, raisins, chutney & oil. It is served with yellow rice (made with golden syrup (!), turmeric and raisins). Mmm… probably not ideal for weight-loss meal.

Luckily there are always ways of putting a healthier spin on a traditional recipe. Like this lentil bobotie. Don’t expect the exact same taste as with the traditional recipe though. However it is still a yummy option for vegetarian friends or #MeatFreeMondays (if that’s your thing).

Lentil Bobotie, serves 8

  • Recipe taken from Heavenly & Healthy Foods (Brookdale’s 21 Days To A Healthy Lifestyle)

2 medium onions, finely chopped

12ml garlic

12ml crushed ginger

30ml turmeric powder

45ml cumin powder

45ml paprika powder

(herb) salt & ground black pepper

500g brown lentils

6 potatoes

Lentil Bobotie 2


for the egg custard:

6 eggs

250ml milk

5ml turmeric

(herb) salt & pepper

bay leaves

Lentil Bobotie 3

Sauté onions in a little oil & add garlic, ginger & all the spices.

Cook for a few minutes.

Rinse the lentils well, then put them into a large saucepan, adding water & bring to the boil.

Reduce heat & simmer with lid tilted for 30 minutes or until soft. [Do not add salt as this toughens the skin of the lentils.]

Lightly mix together the drained lentils & smashed potatoes, onion, garlic, ginger & spices. Now spoon into a greased casserole dish.

Press holes in lentil mixture with a fork, for egg custard to drain into.

Pour over egg custard & a few bay leaves.

Bake @ 180 degrees for 25 – 30 minutes until the custard is set.

Serve with plain yogurt, a little fruit chutney, banana & a side salad.

Lentil Bobotie 4


Yolandi ♥


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