Looking to prepare a hearty meal for your family, but tired of using the same old recipe? Need inspiration for Meat-Free-Mondays? Fear not, for we have discovered this recipe for lentil bobotie which is the perfect answer - and it is made using Rooibos, which gives the dish a unique and delicious twist.
Ingredients:
- 10ml of olive or canola oil
- Two onions, chopped
- 15ml of finely grated fresh ginger
- One clove of garlic, crushed
- One medium sweet potato in the skin, coarsely grated
- 20ml each curry powder and ground cumin
- 10ml of ground coriander
- 5ml of ground turmeric
- 250ml of uncooked brown lentils
- 500ml of strong Rooibos tea
- 80ml of raisins
- 40ml of red wine vinegar
- Half a teaspoon of salt
- Lemon and black pepper to taste
- Two eggs, beaten
- 250ml of buttermilk
- Four small bay leaves
- 60ml of flaked almonds
Method:
1. Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce the heat.
2. Add lentils and tea and cover with a lid. Simmer for 30 to 40 minutes or until lentils are cooked. Preheat the oven to 180˚C.
3. Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
4. Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
5. Bake for 30 minutes or until golden brown and cooked.
Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs. You can substitute sweet potato with butternut, if preferred.