Vegetarian Bobotie

Discover the rich, aromatic flavors of South Africa with this Vegetarian Bobotie, a delightful plant-based twist on the classic Cape Malay dish. Packed with protein-rich red lentils, sweet and savory notes from raisins and mango chutney, and a vibrant blend of curry spices, this dish is as comforting as it is flavorful. The creamy egg custard topping, infused with bay leaves, bakes to golden perfection, providing a luscious contrast to the hearty lentil filling. Quick to prepare and oven-baked to simplify cooking, this vegetarian casserole is ideal for weeknight dinners or as a show-stopping centerpiece for your next gathering. Serve it with fluffy steamed rice or a crisp green salad for a satisfying and well-rounded meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 medium, grated carrot
• 1 cup red lentils
• 2 cups vegetable broth
• 1 slice bread
• 1 cup milk
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons mango chutney
• 1 quarter cup raisins
• 2 tablespoons slivered almonds
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large eggs
• 3 whole bay leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

Step 3

Stir in the garlic, grated carrot, curry powder, turmeric, cumin, and coriander. Cook for another 2 minutes until fragrant.

Step 4

Add the red lentils and vegetable broth to the skillet. Bring to a simmer, cover, and cook for 15-20 minutes until the lentils are tender and most of the liquid is absorbed.

Step 5

In a small bowl, soak the slice of bread in the milk for 2-3 minutes. Squeeze out most of the milk (reserve it for later), crumble the bread, and stir it into the lentil mixture.

Step 6

Mix in the mango chutney, raisins, slivered almonds, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

Step 7

Transfer the lentil mixture to a greased baking dish, spreading it out evenly.

Step 8

In a separate bowl, whisk together the reserved milk and eggs. Pour this mixture over the lentil mixture in the baking dish.

Step 9

Decorate the top with bay leaves, pressing them lightly into the milk-egg mixture.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the egg layer is set and golden.

Step 11

Remove the bay leaves and serve the Vegetarian Bobotie warm, preferably with steamed rice or a fresh green salad.

Nutrition Facts

Serving size	(1416.2g)

Amount per serving	% Daily Value*
Calories	1956.3

Total Fat 78.5g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 394.0mg	0%
Sodium 4463.1mg	0%
Total Carbohydrate 266.6g	0%
Dietary Fiber 40.4g	0%
Total Sugars 148.3g
Protein 70.1g	0%

Vitamin D 189.4IU	0%
Calcium 845.0mg	0%
Iron 23.6mg	0%
Potassium 4141.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 13.7%

Carbs: 51.9%