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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.