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Wine with the meal: Vegetarian vegetable bobotie with lentil filling and a glass of Chenin Blanc Darling.

Vegetable bobotie with lentil filling (vegetarian) and the right wine to go with the meal

This vegetarian vegetable bobotie with lentil filling is an aromatic journey into the Cape cuisine of South Africa. Instead of the traditional meat, nutritious brown lentils form the basis, which are refined with a complex mixture of curry, turmeric and ginger. Raisins and fruity apricot chutney provide the characteristic sweet and sour note. Topped with a golden-brown baked egg and milk glaze, the result is a casserole that impresses with its creaminess and spiciness. The dish combines tradition with modern meat-free cuisine and goes perfectly with South African wines.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Large pan
  • 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

Nutritional values per portion

Calories: 480kcalCarbohydrates: 52gProtein: 24gFat: 18g
Keyword Bobotie, Cape cuisine, Casserole, Chenin Blanc, Curry, Healthy recipe, Lenses, South Africa, Vegetarian, Wine with food
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