Vegetarian bobotie which is both filling and economical, a nutritious winter family meal.

Ingredients

• 250 ml (1 cup) brown lentils
• 1 medium butternut, peeled, seeded and chopped
• 30 ml (2 Tbsp) sunflower oil, divided
• salt and freshly cracked black pepper
• 2 large onions, finely chopped
• 1 clove garlic, crushed
• 30 ml (2 Tbsp) sage leaves, chopped
• 1 x 400 g can Rhodes Quality Tomato Chopped & Peeled Mixed Herbs
• 15 ml (1 Tbsp) Pakco Mild & Spicy Masala Curry Powder
• 3 bay leaves
• 500 ml (2 cups) plain yoghurt
• 6 eggs
• 5 ml (1 tsp) ground turmeric
• to serve: rice, coconut and chutney

Method

1. Place the lentils in a large bowl.
2. Cover with cold water and leave to soak for 2-4 hours.
3. Drain the lentils, rinse and drain again.
4. Place the lentils in a saucepan of clean water and boil for 10 – 15 minutes until tender.
5. Drain and set aside.
6. Place the butternut in a roasting tray.
7. Season with 15 ml (1 Tbsp) of the oil, sage, salt and pepper.
8. Roast in an oven preheated to 180°C for 20 minutes or until tender.
9. Heat the remaining oil in a large saucepan.
10. Add the onion and fry to soften.
11. Add the garlic and fry for a few minutes more.
12. Add the lentils and stir to mix.
13. Add the Rhodes Quality Tomato Chopped & Peeled Mixed Herbs and the Pakco Mild & Spicy Masala Curry Powder.
14. Bring to the boil and then reduce the heat and simmer for 10 minutes.
15. Season to taste and remove from the heat.
16. Stir in the cooked butternut and then transfer the mixture to an oven proof dish.
17. Arrange the bay leaves on the top of the lentils.
18. Whisk together the yogurt, eggs and turmeric and pour over the lentils.
19. Bake in an oven preheated to 180°C for 30 minutes or until the bobotie custard has set.
20. Serve over rice, with coconut and chutney.