Vegetarian

Fruity lentil
bobotie

60mins
4Servings

A TWIST ON THE TRADITIONAL MEATY DISH, THIS
BOBOTIE WILL SOON BECOME A FAVOURITE,
WHETHER YOU’RE VEGETARIAN OR NOT!

ingredients

  • 250 ml (200 g) uncooked brown lentils
  • 75 g (½ cup) dried apricots, coarsely chopped
  • 75 g (½ cup) raisins or sultanas
  • 60 ml (¼ cup) Spur Salad & French Fry Dressing
  • 60 ml (¼ cup) milk
  • 2 slices white or brown bread
  • 30 ml (2 Tbsp) cooking oil
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic, crushed
  • 3 ml (½ tsp) ground ginger
  • 15 ml (1 Tbsp) medium curry powder
  • 5 ml (1 tsp) ground coriander
  • 5 ml (1 tsp) turmeric
  • 60 ml (¼ cup) Spur BBQ Sauce
  • 15 ml (1 Tbsp) brown or white spirit vinegar
  • 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried mixed herbs
  • 175 g tub plain yoghurt or 300 ml milk
  • 60 ml (¼ cup) Spur Salad & French Fry Dressing
  • 30 ml (2 Tbsp) milk
  • 2 extra-large eggs
  • Freshly ground black pepper and Spur Seasong Salt, to taste
  • 6 bay leaves

Method

  1. Soak lentils for about 20 – 30 minutes in water. Boil the lentils for about 20 minutes or until just soft, but still firm. Drain, rinse and set aside.
  2. Soak apricots and raisins in a little water until soft. Drain and set aside.
  3. Combine Spur Salad & French Fry Dressing and milk. Soak bread in mixture for a few minutes.
  4. Heat oil in a medium, heavy-based saucepan and sauté the onions and garlic until translucent.
  5. Add lentils, bread with milk mixture, dried fruit, Spur BBQ Sauce, vinegar, herbs and seasoning and mix well. Spoon into a greased, medium ovenproof dish.
  6. Mix all topping ingredients together, except bay leaves, and pour over lentil mixture. Stick bay leaves upright in mixture and bake at 180°C for 25–30 minutes, or until topping is set.