Prep Time: 15 minutes
Cooking Time: +- 1 hour
Serves: 6
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Vegetarian Bobotie
You won’t miss the meat with this vegetarian bobotie. It is jampacked with grated carrot, butternut and courgette, all the aromatics you’ll need for that classic bobotie flavour and of course, nutty and textural brown lentils. Lentils are so good for you, they low GI and a good source of protein. My husband is a “need to have meat at every meal kinda guy” but he thoroughly enjoys this dish. Win for me. Maybe I should call this the “Uber Nutritious & Delicious Meat-free 5- a- day Bobotie” – yes, that pretty much sums it up 😉 A feel good dinner if I do say so myself.

Lentil & Veggie Bobotie


1 T (15 ml) butter
1 t (15 ml) vegetable oil
1 large onion, finely chopped
1 T (15 ml) medium curry powder
1 t (5 ml) chilli paste
3 cloves garlic, crushed
1 T (15 ml) grated ginger
1 small butternut, peeled and coarsely grated
2 large carrot, peeled and coarsely grated
4 courgettes, washed really well and coarsely grated
2 ripe tomatoes, skins and seeds removed and finely chopped
3 T (45ml) chutney of your choice
2 t (10 ml sugar
½ c (125 ml) chopped fresh coriander
2 x 410 g cans lentils, rinsed and drained or 2 cups cooked brown lentils
Salt and pepper to taste

Egg custard topping:
500 ml buttermilk
4 large eggs
1 ml turmeric
Salt and pepper to taste
Bay leaves

Preheat the oven to 180˚C.
In a large pot, heat the butter and oil and fry the onion, curry powder, chilli, garlic and ginger until softened and fragrant.
Add the butternut, carrot and courgette and sauté until softened and all liquid has cooked away(this will take 10 – 15 minutes).
Add the tomatoes and fry for 5 minutes then add the remaining ingredients, mix until well combined and simmer until the mixture is dried out, not runny at all and good flavour has developed (should take another 5 minutes). Season to taste.
Spread lentil mixture into a large greased baking dish (or 2 medium dishes), make sure the surface is flattened.
Beat the egg topping together and pour over the veg filling. Squish in a few bay leaves.
Bake for +- 45 minutes.
Serve with wild rice, tomato and onion raita and chutney. YUM!

TIP: Use a food processor to grate all the veggies, makes life much easier!

This recipe was featured in my Midweek meal feature in Crush Issue 32: In this particular issue I did a week’s worth of rib sticking satisfying vegetarian meals! Have a peek!

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