Lentil Bobotie

DRIED lentils are low in fat, high in protein and high in dietary fibre. Legumes (including lentils) provide a valuable and cost-effective source of protein and other nutrients.

30ml canola oil

1 onion, peeled and chopped

20g grated fresh ginger

2 cloves garlic, peeled and finely chopped or crushed

2 carrots, peeled and diced

1 red pepper, diced

100g green beans, chopped

½ cup raisins

30ml mild curry spice

5ml ground cinnamon

2 bay leaves

1 can chopped tomatoes

½ cup water

2 cup lentils, cooked salt and pepper

¼ cup low fat yoghurt

2 free-range eggs 2ml ground turmeric

10g fresh coriander, chopped 2 extra bay leaves

Put a large pot on the stove on a medium heat and add the oil.

Add the chopped onion, ginger and garlic, and sauté lightly for about 5 minutes.

Then add the carrots, red pepper, green beans and raisins, and continue to sweat for another 5 minutes.

Add the curry spice, cinnamon and bay leaves. Stir in for 2 minutes.

Add the chopped tomatoes and water.

Cook the sauce for 15 minutes, until slightly thickened and the vegetables have softened a little.

Add the lentils and season with salt and pepper to taste, and mix in.

Put the lentil mixture into an oven-proof dish and set aside.

In a bowl, whisk together the yoghurt, eggs and turmeric.

Pour the egg mixture over the lentil bobotie and place the two bay leaves on top.

Bake the bobotie in the oven at 180ºC for about 20 minutes, until the egg custard has set and is slightly golden brown on top.

Remove from the oven and serve hot with chopped fresh coriander.

| Chef Vanessa Marx