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 crushed ginger
30ml turmeric powder
45ml cumin powder
45ml paprika powder
(herb) salt & ground black pepper
500g brown lentils
for the egg custard:
(herb) salt & pepper
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.