Yes, we’ve got a healthy recipe here that you’ll want to make again and again this winter. A healthy lentil vegetarian bobotie!
Why is this recipe healthier than a regular bobotie? First off, while red meat is a good source of protein, it is a source of saturated fat. This recipe uses lentils which are high in fibre, low in fat and contain protein as well. This lentil bobotie recipe does not use chutney, which is normally filled with sugar. Instead, it uses carrots and sweet potatoes, which add natural sweetness once cooked. You can swap the carrots and sweet potato for small cubes of butternut if so desired.
This recipe also keeps well in the fridge or freezer, making it great for meal planning.
What You Need:
- Olive oil
- 2 brown onions, finely chopped
- 2 large carrots, grated
- 1 medium orange sweet potato, grated
- 1 tsp finely chopped garlic
- 2 Tbsp curry powder
- 1 tsp turmeric
- 4 large or 6 medium tomatoes, freshly chopped
- 2 x 400g tinned brown lentils, drained and rinsed
- Pinch of salt, to taste
- 250ml buttermilk or Greek yoghurt
- 2free-range eggs
- Pinch of black pepper
- 2-3 bay leaves
- Place 1 Tbsp oil in a large, deep pan set over medium-high heat. Add the onion and sauté until just cooked. Add the carrots and sweet potato and cook for a couple of minutes before adding the garlic and spices. Add a little extra oil if needed and stir until fragrant.
- Add the tomatoes with half a cup of water and stir until well combined. Turn the heat to medium-low and simmer for five minutes before adding the lentils. Simmer for another five minutes or until the sauce has thickened and the vegetables are soft. Add salt to taste.
- Pour the lentil mixture into an oven-proof dish and set it aside.
- Mix the buttermilk, eggs and pepper together and pour it over the lentil mixture. Add bay leaves and bake in a 180-degree oven for 30 minutes or until golden.