What are the main ingredients in Zippy Lentil Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

What is the nutritional information of Zippy Lentil Bobotie?

Calories: 895, Carbs: 182 grams, Fat: grams, Protein: 34.3 grams, Sugar: 59.9 grams, Salt: 806 grams

How do I prepare Zippy Lentil Bobotie?

GOLDEN CROWN: In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside. SMELL THOSE FAMILIAR FLAVOURS: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 5-7 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the rinsed lentils, the sultanas, ½ the chutney, and 100ml of water. Simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season. A SIDE OF SALAD: In a bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. TO TOP IT ALL OFF: Evenly spread out the cooked lentil mix in an ovenproof dish. Pour over the egg topping. Bake in the oven until the topping is set and golden, 15-20 minutes. DELISH TRADISH DISH: Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Geniet dit, Chef! READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped coriander, and cover.

What should be prepared from my kitchen to make Zippy Lentil Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

Zippy Lentil Bobotie

Name: Zippy Lentil Bobotie
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

A super simple yet tasty twist on a traditional South African favourite. Fragrant layers of spiced lentils are embedded with golden sultanas, onion & carrots. A soft turmeric egg makes the perfect golden topping. Served with white basmati rice and a tomato & cucumber salad. Good, better, lentil bobotie!

Zippy Lentil Bobotie

with a balsamic tomato salad, sultanas & chutney

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Bobotie Spice
Carrot
Cucumber
Fresh Coriander
Golden Sultanas
Ground Turmeric
Mrs. Balls Chutney
Onion
Onions
Tinned Lentils
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk
Butter

Serves 1

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped coriander, and cover.
GOLDEN CROWN
In a bowl, combine 50ml of milk, the turmeric, and seasoning. Crack in 1 egg and whisk until combined. Set aside.
SMELL THOSE FAMILIAR FLAVOURS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the rinsed lentils, the sultanas, ½ the chutney, and 50ml of water. Simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked lentil mix in an ovenproof dish. Pour over the egg topping. Bake in the oven until the topping is set and golden, 15-20 minutes.
A SIDE OF SALAD
In a bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Geniet dit, Chef!

White Basmati Rice - 75ml
Fresh Coriander - 3g
Ground Turmeric - 1,25ml
Carrot - 120g
Onion - 1
Bobotie Spice - 30ml
Tinned Lentils - 120g
Golden Sultanas - 20g
Mrs Ball’s Chutney - 40ml
Baby Tomatoes - 100g
Cucumber - 100g
Balsamic Vinegar - 10ml

Download the Recipe

Serves 2

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped coriander, and cover.
GOLDEN CROWN
In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside.
SMELL THOSE FAMILIAR FLAVOURS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 5-7 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the rinsed lentils, the sultanas, ½ the chutney, and 100ml of water. Simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked lentil mix in an ovenproof dish. Pour over the egg topping. Bake in the oven until the topping is set and golden, 15-20 minutes.
A SIDE OF SALAD
In a bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Geniet dit, Chef!

White Basmati Rice - 150ml
Fresh Coriander - 5g
Ground Turmeric - 2,5ml
Carrot - 240g
Onion - 1
Bobotie Spice - 60ml
Tinned Lentils - 240g
Golden Sultanas - 40g
Mrs Ball’s Chutney - 80ml
Baby Tomatoes - 200g
Cucumber - 200g
Balsamic Vinegar - 20ml

Download the Recipe

Serves 3

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped coriander, and cover.
GOLDEN CROWN
In a bowl, combine 150ml of milk, the turmeric, and seasoning. Crack in 3 eggs and whisk until combined. Set aside.
SMELL THOSE FAMILIAR FLAVOURS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 5-7 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the rinsed lentils, the sultanas, ½ the chutney, and 150ml of water. Simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked lentil mix in an ovenproof dish. Pour over the egg topping. Bake in the oven until the topping is set and golden, 15-20 minutes.
A SIDE OF SALAD
In a bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Geniet dit, Chef!

White Basmati Rice - 225ml
Fresh Coriander - 8g
Ground Turmeric - 3,75ml
Carrot - 360g
Onions - 2
Bobotie Spice - 90ml
Tinned Lentils - 360g
Golden Sultanas - 60g
Mrs Ball’s Chutney - 125ml
Baby Tomatoes - 300g
Cucumber - 300g
Balsamic Vinegar - 30ml

Download the Recipe

Serves 4

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through ¾ of the chopped coriander, and cover.
GOLDEN CROWN
In a bowl, combine 200ml of milk, the turmeric, and seasoning. Crack in 4 eggs and whisk until combined. Set aside.
SMELL THOSE FAMILIAR FLAVOURS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 6-8 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the rinsed lentils, the sultanas, ½ the chutney, and 200ml of water. Simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked lentil mix in an ovenproof dish. Pour over the egg topping. Bake in the oven until the topping is set and golden, 15-20 minutes.
A SIDE OF SALAD
In a bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the coriander rice and the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salad on the side. Geniet dit, Chef!