INDULGE in the rich tapestry of South African flavours with this lentil bobotie recipe, where aromatic spices interweave with hearty lentils, creating a sumptuously layered and exotically comforting dish.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 onion — finely diced
1 tsp fresh garlic — crushed
1 tsp fresh ginger — finely grated
1 tbsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tins brown lentils — drained and rinsed
1/3 cup vegetable stock
1/2 cup flaked almonds
1/3 cup raisins
1/4 cup chutney — or to taste
½ lemon
salt — season to taste
Topping
4 eggs
salt
1 tbsp butter
3 – 4 bay leaves
Method:
Add the olive oil and butter to a pan; once melted add the onions and fry until they are soft and just start to brown.
Add the garlic and ginger; stir to combine, and then add the curry powder, ground turmeric, ground cumin, and ground coriander. Allow the spices to cook for one minute, or until just fragrant.
Add the lentils followed by the vegetable stock, and allow to simmer gently for a few minutes.
Add the flaked almonds, raisins, chutney, and the squeeze of a fresh lemon.
Season with salt, and then place in an oven-safe dish.
Place the eggs in a bowl, season with salt, and lightly whisk.
Pour the eggs over the prepared lentil mixture. Break the butter into small knobs and disperse on top of the egg mixture.
Top with bay leaves and then bake in an oven preheated to 180°C for 20 minutes, or until the eggs are lightly golden and cooked through.
Serve with fresh sambals and savoury rice.
