Lentil Bobotie cups



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 1/2 cups cooked brown lentils 
  • 1 cup roasted or boiled Delica or butternut squash 
  • 1/2 red onion diced 
  • 1/2 -3/4 cups cup coconut milk 
  • 1/4 cup chutney 
  • 1 tsp yellow mustard seeds
  • 1/2 tsp cinnamon 
  • 1 tsp ground turmeric 
  • 1 tsp medium heat curry powder 
  • 1-2 crushed garlic cloves 
  • 1 cup veggie stock 
  • 1 tbsp cornstarch 
  • olive oil to fry 

Chickpea egg batter 

  • 1 1/4 cups chickpea flour 
  • 1 1/4 cups milk or water 
  • 1 tbsp nutritional yeast 
  • salt to taste 


  1. Preheat oven to 180 degrees Celsius.
  2. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent. 
  3. Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on. 
  4. Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired. 
  5. Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top.
  6. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set.