Lentil bobotie

Lentil bobotie

  • 10 ml olive or canola oil
  • 2 onions, chopped
  • 15 ml finely grated fresh ginger
  • 1 clove of garlic, crushed
  • 1 medium sweet potato in the skin, coarsely grated
  • 20 ml each curry powder and ground cumin
  • 10 ml ground coriander
  • 5 ml ground tumeric
  • 250 ml uncooked brown lentils
  • 500 ml strong Rooibos tea
  • 80 ml raisins
  • 40 ml red wine vinegar
  • ½ tsp salt
  • lemon and black pepper to taste
  • 2 eggs, beaten
  • 250 ml buttermilk
  • 4 small bay leaves
  • 60 ml flaked almonds

Serving size: 4
Preparation Time: 1 hour 30 mins

A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.

  1. Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce heat.
  2. Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
  3. Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
  4. Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
  5. Bake for 30 minutes or until golden brown and cooked.
  6. Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.


  1. Substitute sweet potato with butternut, if preferred.


Recipe by Pharma Dynamics
Cooking from the heart

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