Lentil Bobotie with Yellow Rice
A vegan version of one of South Africa’s favourite heritage dishes, this lentil bobotie features all the ingredients that make this classic meal so delicious, including turmeric, raisins, chutney and bay leaves. The traditional custard topping contains no eggs, but is made with plant-based milk and flour.
Feeds
4People
Preparation time
75Min.
Difficulty
intermediate
Ingredients
- For the lentil mix:
- 30 ml vegetable oil
- 1 medium-sized onion, finely chopped
- 2 carrots, peeled and grated
- 2 cloves garlic, finely chopped
- 15 ml Rajah medium curry powder
- 5 ml Robertsons turmeric
- 2 x 400 g tinned brown lentils, drained and rinsed
- 100 ml chutney
- 50 g raisins
- 500 ml water
- 50 g (1 sachet) Knorr thick vegetable soup
- 10 ml lemon juice
- 2.5 ml Robertsons black pepper
- For the 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, almond or oat milk
- 2 bay leaves
- To serve
- 4 servings cooked, yellow rice
Preparation method
- ungrouped
- 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 Robertsons Atlantic Sea 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. Serve the bobotie hot with aromatic yellow rice.
Nutrition
- Without milk
- Vegan
- Vegetarian
- Future 50 foods
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