I have no idea what I just made. My house smells fantastic and this dish tastes excellent, good enough for me. I had a bag of lentils I was looking to get rid of so I hopped on the internet to do some recipe searching. I don’t cook with lentils often which is a shame because I love them. I came across the original version for Bobotie which is actually a meat dish from South Africa. This recipe is most commonly made with beef and lamb. I have ground beef but was looking to do something with lentils so I decided to make this a vegetarian dish and replace the meat with green lentils. This recipe is so yummy that I kinda want to go back and make it the real way and see the difference. If you decide to go with the meat version of this recipe, just substitute the lentils for 1 pound of ground beef.
This recipe also has a curry fare to it which makes it all the more wonderful. I think that’s why I enjoy this recipe so much. It’s very versatile and you can incorporate so many alternatives into the recipe to suit your taste or diet. (I don’t understand the mushy bread or egg topping relation to this recipe but I did it anyways.) I happened to have some cornmeal cake batter leftover from yesterdays lunch that I made areapas with. I cooked off a few more (this time plain, no cheese or eggs) and placed a spoonful of the lentil mix on top…it was awesome.
Active Time: 20 MInutes
Total Time: 50 Minutes
MIse en Place:
-1 Cup Uncooked Lentils (I used green)
-3 Slices Bread, crusts removed
-1/2 Cup Soy MIlk
-1 Onion, small dice
-2 Garlic cloves, minced
-3 Tablespoons Vegetable Oil
-3 Teaspoons Yellow Curry Powder
-1 Teaspoon Turmeric
-1 Teaspoon Ground Coriander
-1/2 Teaspoon Ground Cumin
-3 Tablespoons Apple Cider Vinegar
-4 Tablespoons Chutney (See end note)
-1 Tablespoon Worcestershire Sauce
-4 Tablespoons Raisins (Golden work fine)
-1/4 Cup Slivered Almonds
-1/2 Cup Soy Milk
Method of Prep:
-Preheat your oven to 350 degrees. Spray or grease baking dish.
-Place lentils in a pot with enough water to cover them. Add a pinch of salt and boil the lentils until they are soft. Be careful not to overcook them, they will become mushy. Once cooked, drain and rinse lentils and place in a large bowl.
-While lentils are cooking, soak the bread slices in milk. Mash it up with your hands or fork.
-Saute the chopped onions and garlic in the oil until they are soft. Add in curry powder, turmeric, ground coriander and ground cumin. Cook for about one minute over medium heat, stirring constantly.
-Add the remaining ingredients, the vinegar, chutney, Worcestershire, almonds, raisins salt and pepper. Stir them together until warmed through no more than 2 minutes.
-Add the mashed bread and curry mixture to the lentils and stir everything until it is well mixed.
-Pour the mixture into the baking dish.
-Make the topping by beating the egg and milk together. Pour over Bobotie mix.
-Place dish in the oven and bake for 30 minutes. Make certain the egg and milk mixture has set and it looks great with a few golden tinges here and there.
***Notes: I used the chutney that I had made a while back which worked great. You can also find chutneys at international markets or in the international cooking isle of the grocery stores. I also find that pine nuts work great instead of almonds in this recipe. If your GF you can omit the soggy bread or just substitute a GF bread! If vegan You can go without the topping. This dish is still fantastic without a top!
This dish is great on its own, however I really enjoyed it with areapas (Venezuelan corn meal cakes). Traditionally when I made arepas I add cheese, jalapenos, scrambled eggs, and black beans with them. I just wanted something to serve with the Bobotie and plain cornmeal cakes worked great!