Lentil Bobotie

Name: Lentil Bobotie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: African
Ingredients: 30 ml vegetable oil; 1 medium-sized onion finely chopped; 2 carrots peeled and grated; 2 garlic cloves finely chopped; 15 ml Rajah medium curry powder; 5 ml Robertsons turmeric; 400 gram ( 2 tins ) brown lentils rinsed and drained; 100 ml chutney; 50 gram raisins; 500 ml water; 50 gram ( 1 sachet ) Knorr Thick Vegetable Soup; 10 ml lemon juice; 2.5 ml Robertsons black pepper; 250 ml cake flour; 5 ml baking powder; 2.5 ml Robertsons Atlantic Sea Salt; 5 ml Robertsons turmeric; 250 ml plant-based milk such as soy; 2 bay leaf

4 People
75 min.
Medium

Inspired by the Western Cape, this oven-baked lentil bobotie seasoned with Rajah Medium Curry Powder and Robertsons Turmeric.

Tips

Serve the bobotie hot with aromatic yellow rice.

Ingredients

30 ml vegetable oil
1 medium-sized onion finely chopped
2 carrots peeled and grated
2 garlic cloves finely chopped
15 ml Rajah medium curry powder
5 ml Robertsons turmeric
400 gram ( 2 tins ) brown lentils rinsed and drained
100 ml chutney
50 gram raisins
500 ml water
50 gram ( 1 sachet ) Knorr Thick Vegetable Soup
10 ml lemon juice
2.5 ml Robertsons black pepper

For topping

250 ml cake flour
5 ml baking powder
2.5 ml Robertsons Atlantic Sea Salt
5 ml Robertsons turmeric
250 ml plant-based milk such as soy
2 bay leaf

Cooking Method

Preheat the oven to 180 °C.
Heat the oil in a pan over a medium heat. Add the onion, carrots and garlic and sauté for about 10 minutes, until soft.
Add the Rajah Medium Curry Powder and Robertsons Turmeric. Fry gently for a further minute.
Stir in the lentils, chutney, raisins, water and the contents of the sachet of Knorr Thick Vegetable Soup. Simmer for two to three minutes, or until the mixture has thickened.
Season to taste with the lemon juice and Robertsons Black Pepper. Stir well, then spread the mixture over the base of a baking dish, pressing it down gently.
To make the topping, put the flour, baking powder, salt and Robertsons Turmeric in a bowl, and slowly whisk in the plant-based milk.
Pour the topping over the lentil mixture and place the bay leaves on top.
Bake for 20 to 30 minutes, or until the topping is cooked and golden.