10 ml 2 tsp sunflower oil. 2 md Onions peeled and chopped. 1 Clove garlic, crushed. 15 ml 1 tbsp curry powder. 50 g 2 oz sultanas 5 ml 1 tsp dried mixed herbs. 250 g 8 oz red lentils. 300 ml Half pt skimmed milk. 15 ml 1 tbsp vinegar. Ground black pepper. pn Salt. Heat the oil in a pan and gently fry the onions for 8 minutes. Add the garlic and fry for a further 2 minutes. Mix all the ingredients together in a bowl. Place the mixture in a large greased oven proof dish and cover with foil. Cook in the oven at 180 c, 350 f, gas mark 4 for 1 and three quarter hours.
How To make Lentil Bobotie's Videos
Lamb & Lentil Bobotie
Lamb & Lentil Bobotie with my friends at Miele SA (2017) #SarahLovesMiele
Neethlingshof's Famous Healthy Vegetarian Lentil Bobotie
On this week's home cooking challenge, Lentil Bobotie, one of our most popular vegetarian dishes and a healthier version of traditional Bobotie. You can also make a vegan version by leaving out the butter and the topping.
Find the recipe at the end of the video or on our website:
Lamb & Lentil Bobotie with my friends at Miele SA (2017) #SarahLovesMiele
Easy lentil bobotie recipe ????????
My attempt at making Zola Nene's Beef & Lentil Bobotie
Vital: Lentil & Butternut Bobotie (18.07.2012)
Lentil & Butternut Bobotie (Andrea Du Plessis) (some inspiration from Riana Havenga via Facebook) (serves 8)
500 ml brown lentils 1 medium butternut 2 medium onions, finely chopped 2 tablespoons olive oil 2 garlic cloves, finely chopped 1 tsp curry powder 1 tsp ground coriander 1 tsp ground cumin 1 tin chopped tomatoes 2 tablespoons Vital Garlic, Ginger & Sesame Soy Sauce 1 tablespoon chutney 1 small handful sultanas 3 bay leaves 400 ml milk 4 eggs
In a pot on the stove or in the microwave oven, cook lentils in 1.5 litres water with no salt added until just cooked, but not soft, for about 30-45 minutes. Drain excess water. In the meantime, preheat the oven to 180°C. Peel the butternut, remove all pips and cut into tiny blocks. Sauté finely chopped onion in olive oil until golden brown. Add garlic, spice powders and cook for another 2-3 minutes, stirring regularly. Add the butternut, lentils, chutney, tinned tomatoes and raisins. Cook for a further 5-10 minutes. Add to a large dish. Whisk together eggs and milk until well combined and season with salt and pepper to taste. Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 30 minutes or until topping is cooked.
Serve with basmati rice and fresh salad of finely sliced cucumber, tomato, fresh coriander and red onion, dressed in a low oil vinaigrette.