Smoked Lentil & Butternut Bobotie
One of my absolute favourite Vegetarian combinations is that of butternut and lentils, so a big thumbs up to the ingenious person who came up with Butternut and Lentil Bobotie. I’m sure (vegetarian or not) most people have tried this easy, cost effective meal which goes a long way. In my recipe, I’ve used smoked lentils, which gives this dish such a unique flavour. This meal is an absolute must for meat free Mondays.
1 medium sized butternut
15ml Masala Spice (I used Ina Paarman)
1 tin smoked lentils
1 Tbsp. curry powder
1 Tbsp. peach Chutney
400ml Coconut Milk
3 – 5 Bay Leaves
30ml almond flakes
Peel and dice the butternut. Place on a baking tray and toss with olive oil. Sprinkle with Masala spice and bake at 180 degrees for about 40 minutes (insert skewer to check if done).
Peel and dice onion and fry with curry powder and peach chutney till onion is transparent. If mixture becomes too thick and sticky add a bit of juice from tinned lentils to water down.
Drain (retain juice) and rinse lentils and add to the onion mix. Simmer for about 5 minutes adding retained juice as needed.
Once butternut is done remove from oven and add to lentil mix. Combine well ensuring not to mash the butternut. Place in an ovenproof casserole dish.
Beat eggs and add coconut milk. Pour over butternut and lentil mixture, place bay leaves on top and bake in the oven at 180 degrees for 20 minutes. Turn grill on and grill for 5 minutes. Once done, remove from oven and sprinkle with almonds. Serve.