Vegetarian lentil and rice bobotie
All the flavour and perfect for a meat-free Monday.
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Loading... Ingredients
- 125 ml (1/2 cup) lentils
- 250 ml (1 cup) cooked Saman Brown Rice
- 30 ml (2 tbsp) sunflower oil
- 1 medium onion, grated
- 2,5 ml (½ tsp) salt
- 7,5 ml (1 ½ tsp) turmeric
- 5 ml (1 tsp) Durban masala
- 5 ml (1 tsp) ground cumin
- 2 thick slices bread
- 80 ml milk
- 80 g raisins
- 1 grated apple
- 2 eggs
- 160 ml full cream yoghurt
- bay leaves to taste
Custard topping
Method
- Soak the lentils overnight in water, cook until al dente and set aside.
- Heat the oven to 180°C.
- Heat a large pan. Add oil and sauté the onion, together with the spices.
- Soak the bread in milk.
- Add the lentils, rice, raisins and rice to the onion and spice mix and season to taste.
- Pack tightly in a greased casserole or ovenproof pan.
- Mix the topping ingredients together pour over the lentil and rice mix.
- Garnish with bay leaves.
- Cover with tin foil and bake for 20 minutes. Take the foil off, and continue cooking for another 20 minutes until the topping is set.