Lentil Bobotie with Yellow Rice
A vegan version of one of South Africa’s favourite heritage dishes, this lentil bobotie features all the ingredients that make this classic meal so delicious, including turmeric, raisins, chutney and bay leaves. The traditional custard topping contains no eggs, but is made with plant-based milk and flour.
Feeds
4Person
Preparation time
75Min.
intermediate
Ingredients
- For the lentil mix:
- 30 ml vegetable oil
- 1 medium-sized onion, finely chopped
- 2 carrots, peeled and grated
- 2 cloves garlic, finely chopped
- 15 ml Rajah Medium Curry Powder
- 5 ml Robertsons Turmeric
- 2 x 400 g tinned brown lentils, drained and rinsed
- 100 ml chutney
- 50 g raisins
- 500 ml water
- 50 g (1 sachet) Knorr Thick Vegetable Soup
- 10 ml lemon juice
- 2.5 ml Robertsons Black Pepper
- For the topping:
- 250 ml cake flour
- 5 ml baking powder
- 2.5 ml Robertsons Atlantic Sea Salt
- 5 ml Robertsons Turmeric
- 250 ml plant-based milk, such as soy, almond or oat milk
- 2 bay leaves
- To serve
- 4 servings cooked, yellow rice
Preparation method
Nutrition
- Without milk
- Vegan
- Vegetarian
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