Bobotie is at the top of our list when it comes to local favourites, and this spicy lentil bobotie is a delicious vegetarian twist on the classic.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp vegetable oi
2 garlic cloves, peeled and crushed
1 tsp peeled and finely chopped ginger
1 onion, peeled and chopped
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp dried thyme
5 allspice berries
3 cloves
3 cups brown lentils, cooked al dente (1 cup dried)
½ cup chutney
½ cup sultanas
¼ cup flaked almonds
3 tbsp chopped parsley
2 tbsp lemon juice
3 bay leaves
2 cups milk
6 eggs

METHOD
1. Preheat oven to 180°C and set out an ovenproof dish.
2. Heat the oil in a large pot. Fry the garlic, ginger and onion for 3–5 minutes, until the onion is soft. Add all the spices and herbs and cook for 1 minute.
3. Add lentils, chutney, sultanas, almonds, parsley and lemon juice and mix well. Pour the mixture into the dish and dot with the bay leaves.
4. Whisk together the milk and eggs and pour over the lentil mixture. Bake for 20 minutes, or until the egg mixture has set and is golden brown.
5. Serve your lentil bobotie piping hot!

Recipe, styling & photography: Anett Velsberg

Love lentils? Try this chilli-con-lentils with tortilla chips recipe.