Lentil Bobotie (South African Spiced Bake with Egg Custard Topping)
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Ingredients
- 800 g tinned green lentils, drained
- 2 red onion
- 2 garlic cloves
- 1.5 tsp curry powder
- 2 tbsp mango chutney
- 40 g dried apricots
- 2 white bread, thick-sliced
- 250 ml milk
- 3 eggs
- 2 bay leaves
- 0.5 tsp ground turmeric
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 480 kcal
- Protein
- 27.2 g
- Carbohydrate
- 61.9 g
- of which sugars
- 21.5 g
- Fat
- 10.4 g
- of which saturates
- 2.7 g
- Fibre
- 11 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Soak the bread in 100ml of the milk for 5 minutes, then mash with a fork.
- 3
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened. Stir in the garlic and curry powder and cook for 1 minute.
- 4
Add the lentils, mango chutney, chopped dried apricots and the soaked bread, stirring well, then tip into an ovenproof dish and press flat. Tuck the bay leaves into the top.
- 5
Whisk the eggs with the remaining milk and the turmeric, then pour evenly over the lentil mixture.
- 6
Bake for 30-35 minutes until the egg topping is set and golden.
- 7
Serve with yellow rice or flatbreads.
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