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Lentil boobotie






3 slices of white bread
150 ml milk

2 onions, sliced
2 cloves of garlic, crushed and peeled
Oil or butter for frying
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground coriander
0,5 teaspoon ground cumin
200g lentils, cooked
3 tablespoons apple cider vinegar
4 tablespoons mango chutney
1 tablespoon worcestershire sauce
4 tablespoons seedless raisins
Salt and pepper

Egg topping:
1 egg
4 tablespoons milk
4 bay leaves

Soak the brown bread slices in the milk. Mash it up with your hands or a fork.

Saute the chopped onions and crushed garlic in the oil, until they are soft. Add the spices and fry for about one minute over a medium heat, stirring constantly. Add bread and the remaining ingredients. Stir them together until warmed through, no more than a couple of minutes. Transfer to a baking dish.

Beat egg and milk together. Pour over the boobotie mix in the baking dish. Arrange bay leaves on top. Bake in a 175°C oven for 30-40 minutes. Make certain that the egg/milk mixture has set, and it looks great with a few golden brown tinges here and there.

Serve the boobotie with steamed rice and chutney.

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