, , , ,

Tangy Lentil pumpkin Bobotie

Tangy Lentil pumpkin Bobotie

Tangy Lentil pumpkin Bobotie is a must-make recipe for veggie lovers and meat-lover alike. This recipe is one that I have been making so many times over the couple of years that I have lost count. Normally it’s made with meat, but in this case, I added brown lentils that work even better, because it makes it super starchy and a plant-based protein powerhouse meal to boot.

Tangy Lentil pumpkin Bobotie is a must-make recipe for veggie lovers and meat-lover alike. This recipe is one that I have been making so many times over the couple of years that I have lost count. Normally it’s made with meat, but in this case, I added brown lentils that work even better, because it makes it super starchy and a plant-based protein powerhouse meal to boot.

Time is on the slim side for a change, and within a few short weeks, we get to meet our sweet baby girl for the first time. Home cooking is still something I like to do, but at this stage of the pregnancy I’d rather just relax and take a load off because it’s been pretty busy around here. RDV after RDV, I am have been booked for appointments non-stop for the last few weeks and all I seriously need right now is a cup of hot cacao and a massage, coz it literally aces all over.

BUT like I said, it’s downhill from here for the pregnancy side, thereafter it’s pretty much uphill for a while. I have meal prepped, bought everything I need, and started to pack my hospital bag. My mom is coming to help out, which will be such a lifesaver since I did not have that the first time around. So I feel pretty much more prepared, but I guess you never know…
So the reason why I am sharing this favorite meal of mine is that it’s a dish that I have made for post-labor because it’s filled with all of the good stuff. LENTILS (super necessary for iron), pumpkin, chutney flavors, curry flavors and topped and served with THEE best side dishes to any curry like meal. In SA we like to add chutney to most savory dishes, I guess it elevates that sweet tang that we so much love. In this lentil bobotie, I kind of make a chutney within the dish itself, so it resonates with your tastebuds. Every South African friend that I have made it for can vouch to that. The starchy goodness of the lentils is just such a winner in this dish and works perfectly with the sweet pumpkin and pops of chewy apricot. YUM, YUM, YUM!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Tangy Lentil pumpkin Bobotie

Tangy lentil pumpkin Bobotie

Ingredients 

  • 360g canned or freshly cooked brown lentils (drained)
  • 1 small red onion
  • 1/4 cup chopped red or yellow pepper
  • 1 cup cooked or frozen butternut or any other soft pumpkin
  • 1/4 cup chopped dried apricots
  • 1 tbsp apple cider vinegar
  • 1 heaped tbsp good quality or homemade apricot jam
  • 2 cups vegetable stock
  • 1 1/4 tsp ras el hanout curry spice
  • 1/2 tsp turmeric spice
  • 1/2 tsp mustard seeds
  • 1-2 garlic cloves or 1/2 tsp garlic flakes
  • 1 tbsp tomato puree
  • salt and pepper to taste
  • Olive oil for frying

“Egg” topping

  • 2 tbsp corn starch
  • 1/2 cup coconut cream
  • 1/3 cup soy milk
  • 2-3 bay leaves
  • 1/3 tsp turmeric powder
  • 1/4 tsp salt
  • 1/4 cup Pine nuts
  • Chili flakes (optional)

Extra’s for serving

  • sliced banana
  • shredded coconut
  • fluffy white rice
  • Chutney

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Slice the red onion, red pepper and fry in the olive oil, add the garlic, curry spices and the mustard seeds. 
  3. Fry until fragrant and then add the lentils, pumpkin and cook until soft and gooey, halfway through add the apple cider vinegar, apricot jam, and the tomato puree. 
  4. Lastly, add the dried apricots, vegetable stock, and scoop into an ovenproof dish of your choice. 
  5. Mix the “egg” topping and pour on to the bobotie, sprinkle over the pine nuts and place the bay leaves on the Bobotie. 
  6. Bake for 15-20 minutes until golden on top and remove to cool slightly before serving with the fluffy rice, sliced banana, chutney, and shredded coconut. 

Notes:

  • Turmeric and raisins can be added to the rice while cooking for a more traditional way of serving this dish.
  • The brown lentils can be subbed with coral or blond lentils, soak before cooking to ensure easy cooking.
  • The dried apricots can be subbed with raisins or chopped dried dates.
  • Add a splash of coconut cream on top for an added flavor boost.

Hope you love this recipe, it really is such a versatile dish and packed with so much flavor, you’ll want to make it over and over again.

M*

You might also like

Share the Love