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Lentil and Butternut Bobotie

Lentil and Butternut Bobotie 
  • 4 People
  • 100 min.
  • easy 
Now here's a bobotie with a difference - made using butternut and lentils, this bobotie is a treat for weekday meals. 
Ingredients
  • 1 slice bread
  • 100 ml milk
  • 45 ml olive oil
  • 2 onions, chopped
  • 500 g butternut, cubed
  • 4 cloves garlic, crushed
  • 5 ml chilli paste
  • 5 ml Rajah medium curry powder
  • 410 g tin tomatoes, whole
  • 43 g (1 sachet) Knorr roasted vegetable bake
  • 250 g brown lentils
  • 4 eggs
  • 375 ml milk
  • 2 bay leaves
Cooking Method

  1. Cover lentils with water and simmer for 45 minutes until soft.

  2. Soak bread in milk and set aside.

  3. Heat olive oil in a large pot and sauté the onions.

  4. Add the butternut and cook covered over a medium heat for 5 minutes.

  5. Add garlic, chilli paste, Rajah Medium curry powder and bay leaves and lentils.

  6. Add the tomatoes and Knorr Roasted Vegetable Bake and simmer for 15 minutes with the lid off.

  7. Stir in soaked bread and mix well.

  8. Place the mixture into a casserole dish and spread evenly.

  9. Beat eggs with milk and pour over the lentil and butternut mixture.

  10. Bake at 180°C for 45 minutes until the custard is set and brown.

  11. Serve with basmati rice and chutney.

  • Nut Free
  • Dairy Free
  • Gluten Free

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