Lentil Bobotie

Make this traditional South African favourite with a vegetarian twist. Serve the bobotie warm out of the oven, topped with bay leaves and a fresh side salad of your choice.


Serves 6

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


For the lentils:

  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 2 carrots, grated
  • 4 x 400g cans lentils, drained & rinsed
  • 10 peppercorns
  • 125ml store-bought fruit chutney
  • 2–3 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 3 tbsp medium curry powder
  • 2 tsp turmeric
  • 3 bay leaves
  • Salt & milled black pepper to taste

For the topping:

  • ½ cup cream
  • ½ cup milk
  • 3 eggs, beaten
  • Generous pinch salt & black pepper


Preheat the oven to 190ºC.

For the lentils: Heat oil in a pot. Add onion; fry on low heat for 5 minutes, or until soft and golden.

Add remaining ingredients except bay leaves; stir well. Cook on medium heat for 10 minutes.

Transfer the lentil mixture to an ovenproof dish; smooth over the top. Arrange the bay leaves on top.

For the topping: Beat together topping ingredients. Pour over the lentil mixture and bake for about 45 minutes or until the topping is golden and set.

To serve: Serve bobotie warm with a fresh side salad of your choice.

Recipe and images courtesy of Fairlady.