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Lentil Bobotie with Turmeric Basmati and Green Peas
Nato Zondagh

Lentil Bobotie with Turmeric Basmati and Green Peas

5 from 1 vote
A South African classic that is packed with hearty flavors and toothsome textures, this Bobotie is vegetarian feast!
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Servings: 8
Course: Lunch, Main Course
Cuisine: South African
Ingredients Method

Ingredients
  

For the Bobotie
  • 5 ml Olive Oil
  • 3 g Garlic Chopped
  • 60 g White Onion
  • 90 g Brown Lentils
  • 15 g Chutney
  • 0.5 g Icing Sugar
  • 2 g Whole Cumin
  • 2 g Whole Coriander
  • 2 g Ginger
  • 1 g Mustard Powder
  • 40 g Raisin
  • 100 ml Almond Milk m
  • 1 g Whole Cardamom
For the Basmati
  • 75 g Tastic Rice
  • 1 g Chicken Stock
For the Green Peas
  • 90 g Frozen Peas

Method
 

  1. Soak lentils in a bowl of water overnight.
For the Bobotie:
  1. In a pot, gently saute onion until browned, add lentils and cook until soft.
  2. Add spices and remaining ingredients except for egg and milk.
  3. Cook for another 10 minutes then set aside and let cool.
  4. In a jug add eggs and milk, whisk together until completely combined.
  5. Spoon lentil mixture into square oven tray/baking dish and spread evenly.
  6. Gently pour custard mixture over and garnish with a lime-leaf or two.
  7. Place in preheated oven at 180c and bake until egg mixture has set and turned golden brown. 
For the basmati: 
  1. Cook as per package instruction, replace water with chicken stock.
  2. While rice is cooking, melt butter and mix in turmeric.
  3. As soon as rice is cooked gently pour turmeric butter over rice while gently mixing with a plastic/ wooden spoon until all the rice turns yellow.
For the peas: 
  1. Blanch peas in boiling water for 3-5minutes until tender and cooked through.