Vegetarian Lentil Bobotie

Vegetarian Bobotie

I have also put a vegetarian slant on one of the best-known South African dishes brought here by the Muslim slaves in the late 17th Century; bobotie. I have revitalised this dish substituting the mince meat for lentils and suggest serving it with amasi flavoured tzatziki, tomato relish and sambles.


Yields: 1 deep pan size dish. 18cm x 14cm


  • 250 ml Lentils
  • 30 ml Sunflower Oil
  • 1 medium Onion - grated (about 200g)
  • ½ t Salt
1 ½ t Turmeric
1 t Durban Masala
  • 1 t Cumin
  • 2 slices Bread
  • 80 ml Milk
  • 80 g Raisins
  • 1 Apple - grated

Custard Topping

  • 2 egg
  • 160 ml
  • yoghurt
  • Bay Leaves


  1. Soak lentils over night in cold water
  2. Cook the lentils until al dente or just cooked and set aside
  3. Heat a large pan. Add oil and sauté the onion off and add spices
  4. Soak the bread in milk
  5. Add lentils, raisin, apple, soaked bread to the onion pan and season very well
  6. Mix all the ingredients together and pack tightly in a greased 18x14cm pan
  7. Top with egg and yoghurt mixture and garnish with bay leaves (Chef's note: you can half the yoghurt amount resulting in a reduced final cooking time.)
  8. Cover with tin foil and back at 180 ̊ C for 20 minutes. Take foil off and continue cooking until the custard topping is cooked about 20 minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.