Butternut Lentil Bobotie
500 ml tinned lentils, drained 1 medium butternut
2 medium onions 2 tins chopped tomatoes400 ml milk 2 eggs
2 bay leaves (or fresh lemon leaves) 1 tsp curry powder
1 tsp ground coriander 1 tsp ground cumin
1 small handful sultanas/seedless raisins 3 garlic cloves
1 thumb of ginger
Preheat the oven to 180 C.
Peel the butternut and chop into small blocks. Chop the onion finely and
sauté in some
vegetable/canola oil until soft.
Add the garlic, ginger, coriander, cumin, one bay leaf and curry powder
and cook until fragrant
(about 5 minutes), stirring all the time.
Add the butternut, lentils, sugar and tinned tomatoes. Cook for a further
5-10 minutes. Add to a
large dish.
Beat the two eggs into the milk until smooth and season. Pour the milk
mixture over the
butternut-lentil mixture, place the other bay leaf on top and place in
the oven to bake for 35 minutes.
Serve with fluffy yellow rice, sliced bananas and coconut flakes.
Alma Pretorius
