Vegetarian Bobotie

Ingredients

• 250 g lentils
• 1 large onion, diced
• 1 large fresh tomato, diced
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• salt and pepper
• 4 tablespoons chutney
• 1 large handful raisins
• 40 g sliced almonds

For the topping

• 3 eggs
• 100-150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
• 2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)

Directions

1. 1

   Rinse lentils until water runs clear.

2. 2

   Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).

3. 3

   Drain lentils.

4. 4

   Preheat oven to 150C.

5. 5

   Saute onion and tomato.

6. 6

   Add curry, tumeric, salt and pepper.

7. 7

   Cook for 1-2 minutes.

8. 8

   Add raisins, almonds, chutney, onion and tomato to lentils.

9. 9

   Mix and place in baking dish.

10. 10

    Shake up topping ingredients and pour over lentils.

11. 11

    Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)

12. 12

    Please note:.

13. 13

    I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.

14. 14

    Also, adding a bit more diced onion will add more texture to the lentils.