Lentil and Butternut Bobotie

Lentil and Butternut Bobotie

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Now here's a bobotie with a difference - made using butternut and lentils, this bobotie is a treat for weekday meals.

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time90 minutes


  • 1 Slice bread
  • 100 Millilitre Milk
  • 45 Millilitre Olive oil
  • 2 Onions, chopped
  • 500 Gram Butternut, cubed
  • 4 Garlic cloves, crushed
  • 5 Millilitre Chilli paste
  • 5 Millilitre Curry powder
  • 410 Gram Tin whole tomatoes
  • 1 KNORR Roasted Vegetables Veggie Bake
  • 250 Gram Brown lentils
  • 4 Eggs
  • 375 Millilitre Milk
  • 2 Bay leaves


  • Cover lentils with water and simmer for 45 minutes until soft.
  • Soak bread in milk and set aside.
  • Heat olive oil in a large pot and sauté the onions.
  • Add the butternut and cook covered over a medium heat for 5 minutes.
  • Add garlic, chilli paste, curry powder and bay leaves and lentils.
  • Add the tomatoes and KNORR Roasted Vegetables Veggie Bake and simmer for 15 minutes with the lid off.
  • Stir in soaked bread and mix well.
  • Place the mixture into a casserole dish and spread evenly.
  • Beat eggs with milk and pour over the lentil and butternut mixture.
  • Bake at 180°C for 45 minutes until the custard is set and brown.
  • Serve with basmati rice and chutney.