A vegetarian interpretation of the South African national dish
If you are looking for the ideal wine to go with your meal for a cozy evening, this vegetarian version of the classic bobotie is an excellent choice. The wine and food theme finds a particularly exciting stage in this dish, as the multi-layered spices of South Africa meet the earthy texture of lentils. Bobotie is known for its harmonious combination of sweet and savory elements, which are perfectly recreated in this recipe with aromatic lentils, fruity chutneys and golden raisins. The traditional egg glaze tops it all off and provides a creamy texture that is a delight to the palate. Instead of minced meat, we use a protein-rich lentil filling, which is refined with curry, turmeric and bay leaves to preserve the authentic depth of flavor. This dish is not only a feast for vegetarians, but will win over every connoisseur with its exotic aroma and comforting warmth. Cooking in the oven allows the spices to meld wonderfully and fills the kitchen with a fragrance that immediately awakens wanderlust for the Cape region and invites you to enjoy it together. The combination of hearty pulses and the gentle sweetness of the chutney makes this dish a highlight of modern vegetable cuisine.
Ideal wine pairing: Chenin Blanc WO Darling (Coastal Region, South Africa)
A Chenin Blanc from the cool coastal region of Darling is the perfect accompaniment to a vegetable bobotie with lentils. The grapes here benefit from the cool Atlantic breezes, giving the wine a remarkable freshness and lively acidity. The nose reveals typical aromas of green apple, guava and a fine floral note that corresponds wonderfully with the curry spice of the dish. On the palate, this Chenin Blanc offers a discreet minerality and juicy fruit that elegantly absorbs the sweetness of the chutney and raisins in the bobotie. The often present texture and moderate melting of the wine ideally accompanies the creamy egg topping of the casserole without the wine drowning. The balance between acidity and fruit sweetness ensures that the savoury spices of the lentil filling are emphasized, while the palate is refreshed after every bite. Such a wine brings the necessary structure to stand up to the strong flavors while highlighting the subtle nuances of the vegetables. The salty notes of the lentils are harmoniously rounded off by the fruity intensity of the wine.
More wine recommendations for Vegetable bobotie with lentil filling (vegetarian)
Pfalz Riesling QbA (Pfalz, Germany)
With its lively acidity and fruity nuances of peach and passion fruit, a Riesling from the Palatinate provides an excellent contrast to the savory lentil filling. As bobotie often has a subtle sweetness from chutney and raisins, a Riesling with a fine fruitiness harmonizes particularly well with this profile. The mineral notes of the Palatinate soil lend additional depth and complexity to the pairing. The effervescence of the wine cuts through the richness of the egg glaze and provides a balanced mouthfeel. It is a combination that unites freshness and exoticism at the highest level and perfectly marries the spice world of South Africa with German winemaking to guarantee a long-lasting taste experience. The wine remains present without dominating the spices.
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
A Grüner Veltliner from the Kamptal is known for its famous pepperiness, which reflects the spicy curry notes in the bobotie in a fascinating way. The spicy basic characteristics of the wine and its fine herbal aroma are an excellent match for the lentils and laurel in the dish. At the same time, the Veltliner has a juicy yellow fruit that forms a nice counterpoint to the hearty filling. With its powerful body and well-integrated acidity, it offers enough substance to carry the complex aromas of the casserole. This wine is very present on the palate and supports the texture of the dish without overpowering the delicate vegetarian components, making it an extremely versatile accompaniment. The nutty lentils find their ideal partner here.
Gewürztraminer Alsace AOC (Alsace, France)
A Gewürztraminer from Alsace is a bold and equally ingenious choice for lovers of aromatic combinations. The intense notes of lychee, rose petals and cloves in the wine directly pick up on the oriental-inspired spiciness of the bobotie. As this wine often has a slightly viscous texture and a subtle residual sweetness, it perfectly buffers the spiciness of the curry mixture. The aromatic opulence of the Gewürztraminer is in a wonderful dialog with the fruity sweetness of the raisins in the lentil vegetables. It is a pairing that captivates through harmony and celebrates the exotic soul of the dish by enveloping the spices in a silky cloud of fruit, creating a very luxurious moment of pleasure. The structure of the wine literally envelops the lentils.
DO Rueda (Rueda, Spain)
A wine from the DO Rueda, usually based on the Verdejo grape, has a wonderful herbal freshness and notes of citrus fruit and fennel. These green aromas harmonize fantastically with the vegetarian character of the lentil filling and the vegetables used in the bobotie. The characteristic slightly bitter note in the finish of the Verdejo gives the dish an interesting twist and elegantly balances out the sweetness of the chutney. The wine is lively and uncomplicated, but still has enough structure for this aromatic casserole. It acts as a freshness kick for the palate and ensures that the bobotie remains light and digestible despite its filling components, which is particularly appreciated on warm evenings. The herbal notes support the bay leaf aroma.
Chardonnay Napa Valley AVA (California, USA)
A wood-aged Chardonnay from the Napa Valley brings the necessary creaminess and richness to accompany the egg topping of the bobotie. The aromas of ripe pineapple, vanilla and buttered toast harmonize beautifully with the warm curry spices and hearty lentil mixture. This wine is powerful and has a silky texture that caresses the palate and adds a noble touch to the rustic lentil filling. The well-integrated acidity ensures that the Chardonnay is not heavy despite its opulence. It is a combination for connoisseurs who are looking for a full-bodied taste experience and appreciate the combination of roasted aromas in the wine with the spiciness of the South African classic. The balance between wood and fruit is the decisive factor for success here.
The recipe:
Vegetable bobotie with lentil filling (vegetarian) and the right wine to go with the meal
Cooking utensils
- 1 Casserole dish (approx. 20 cm)
- 1 Chopping board and knife
- 1 Small bowl for whisking
- 1 Cooking spoon
Ingredients
The lens base
- 150 g dried brown lentils
- 1 Tbsp vegetable oil
- 1 Onion finely chopped
- 1 Pressed garlic clove
- 1 tablespoon mild curry powder
- 1/2 tsp turmeric
- 1 Tbsp apricot chutney
- 20 g Raisins
- 1 Slice of toast soaked in milk
- Salt and pepper
The casting
- 2 Eggs size M
- 100 ml Milk
- 2 Bay leaves
- 1 Pinch of turmeric
Preparation
Preparation:
- If using dried lentils, cook them in unsalted water until al dente.
- Then drain the lentils thoroughly.
- Preheat the oven to 180 degrees top/bottom heat.
- Soak the toast in a bowl with a little milk.
Cooking steps:
- Heat the oil in a large frying pan.
- Fry the chopped onion and garlic until translucent.
- Fry the curry powder and turmeric briefly.
- Add the cooked lentils, chutney and raisins.
- Squeeze out the soaked bread well and mix into the mixture.
- Season the mixture well with salt and pepper.
- Pour the mixture into a greased baking dish and smooth out.
- Whisk the eggs with the milk and a pinch of turmeric in a bowl.
- Carefully pour the egg glaze over the lentil mixture.
- Tuck the bay leaves decoratively into the icing.
- Bake the bobotie in the oven for approx. 25-30 minutes.
- Wait until the icing has set and turned golden yellow.
Dressing:
- Leave the hot bobotie to rest briefly.
- Serve in the mold or in pieces.
- Garnish with a spoonful of chutney.
Recommended sides:
- Yellow spiced rice (with turmeric and raisins)
- Refreshing banana and coconut sambal
- Crisp cucumber salad with yogurt dressing
