Bobotie - South African food to the core

I have yet to meet someone who does not like bobotie. Not eating any meat, this was one of the "mince meat" dishes I was longing for the most, with yummy mashed potatoes. Out of desperation one day I decided to give it a go with lentils. Hooray, we couldn't even taste the difference. I tend to play around with the flavouring quite a bit, and I found the tamarind paste option was very good. Use it if you have a bottle hiding in your fridge for thai curries.
For those of you far from Africa, it will remind you of home and satisfy your "lus" for Cape Town food. Hope you enjoy it.

Otherwise, I hope the Easter bunny hopped your way and brought you some treats. I made Bar one type HEALTHY chocolates for this boring family, oh goodness were they good. Keep your bland choccies, sometimes the healthy option is much better!!


                                                          Lentil Bobotie

Serves 2

The simplest way is to replace the mince in your favourite bobotie recipe with cooked lentils and proceed as usual, or:

 ½ cup brown lentils

1 onion, chopped 

2T oil 

1T curry powder (I use Good Life Organics)

1T turmeric 
½ t salt
1T oats soaked in water OR 1 slice bread soaked in water
 1T lemon juice OR vinegar

1T chutney OR apricot jam OR tamarind paste

1 egg 
1 bay leaf

1 egg mixed with ½ cup milk OR buttermilk for topping

  

Cook lentils in water to cover till just tender, drain. Fry onion in oil till soft, add spices and fry 1 minute. Add lentils, oats or bread; then lemon juice and chutney or alternate choice. Stir well, cook 1 minute. Remove from heat and stir in egg. Pour into greased dish, press bay leaf in and pour topping over. Bake ½ hour @170˚C. Serve with mashed potatoes and vegetables.

  

NOTE: You can exclude the egg in the bobotie if preferred. The bobotie with be more likely to fall apart a bit, otherwise no taste difference. Lovely cold the next day!