Butternut and Lentil Bobotie is a deliciously simple dish and is perfect for those days when you are trying to eat more vegetables or vegetarian Mondays. If you have a guest who doesn’t eat meat, then this is the dish for them. It’s delicious and relatively simply to make.
So how are you? Seems like forever ago that I blogged. I have no excuse really, except to say that as you all know, sometimes life happens and just gets in the way and certain things don’t happen.To be honest, I have been cooking a lot of similar items to what I have and so have not really been inspired to create new dishes. I’ve been turning to old faithfuls which I can do in my sleep and don’t have to think about.
We’ve all been there right? It also hasn’t helped that I have been having major issues with my oven. Still trying to figure out whats happened to it. It seems to work fine for savoury but the minute a cake goes in, the cake is a flop. 🙁 Any suggestions greatly received.
So back to the Lentil and butternut bobotie. Bobotie is a very South African dish and is normally made with rice and mince or chicken. If you google it you will see a wide range of them online. I have made the dish with chicken before and indeed I was going to blog it but the photos were terrible. I will revisit it as it is actually really tasty. It’s has an egg based topping which gives it a delicious crust and soaks into everything.
I served this dish with cous cous, but to be honest the dish will stand on its own with a fresh salad if you are trying to avoid carbs or something like that.
I hope you’ll enjoy the dish and I look forward to hearing what you think if you try it. Leave me a comment.Print
Butternut and Lentil Bobotie
A deliciously simple dish is perfect for when you have vegetarian guests to dinner or for those vegetarian Mondays. This recipe is adapted from You Lets Cook 500.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 people
- 2 onions finely chopped
- 2 tbsp mild curry powder
- 1 butternut chopped and roasted
- 50 g brown sugar
- 50 g tomato paste
- 2 cups red lentils cooked
- 400 ml whole milk
- 2 eggs lightly whisked
- 1 tbsp Olive oil
- Salt and black pepper
- 1/4 tsp ground nutmeg
- Preheat the oven to 180 Degrees without fan. Line a roasting tin with tin foil and grease. Grease a large casserole dish with nonstick spray or butter.
- Cook the lentils as per the packet instructions and set aside when cooked.
- Coat the butternut in one tablespoon of olive oil and a tablespoon of curry and roast for 30 – 40 minutes until cooked.
- Whilst the butternut is roasting, heat the remaining oil in a saucepan and add the onion, cooking until nearly soft and translucent. Add the remaining tablespoon of curry powder and stir until fragrant. Remove from the heat until the butternut is cooked. When the butternut is cooked leave the oven on 180 degrees as you will need this for the final bake.
- Once the butternut is cooked add to the pan which the onions are in along with the brown sugar and tomato paste and stir to coat and mix everything together.
- In the prepared roasting dish, layer the lentils and butternut mixture alternatively until all used up.
- Whisk together the milk and eggs, season with salt and pepper, about 10 grinds of each. Pour the milk mixture over the pumpkin and lentils and bake in the preheated oven for about 30 – 40 minutes until nice and golden on the top and the custard layer has set. Remove from the heat and allow to stand for 5 minutes.
- Serve with sticky rice or normal rice or cous cous. Poppadum’s also go nicely with this dish.
Enjoy and let me know what you think.