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
Zippy Lentil Bobotie
with a balsamic tomato salad, sultanas & chutney
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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)
- Water
- Egg/s
- Milk
- Butter
- Seasoning (Salt & Pepper)
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s 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 and the onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the lentils, the sultanas, ½ the chutney, and 50ml [100ml]|#7DA0D7 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 baby tomatoes, the Cucumber, 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!
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s 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 and the onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the lentils, the sultanas, ½ the chutney, and 50ml [100ml]|#7DA0D7 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 baby tomatoes, the Cucumber, 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!
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 [200ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 3 [4]|#7DA0D7 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 and the onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the lentils, the sultanas, ½ the chutney, and 150ml [200ml]|#7DA0D7 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 baby tomatoes, the Cucumber, 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!
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 [200ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 3 [4]|#7DA0D7 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 and the onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the lentils, the sultanas, ½ the chutney, and 150ml [200ml]|#7DA0D7 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 baby tomatoes, the Cucumber, 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!
Frequently Asked Questions
What is the preparation time for Zippy Lentil Bobotie?
The preparation time for Zippy Lentil Bobotie with a balsamic tomato salad, sultanas & chutney is between 30 and 45 minutes.
What is the total time required to make Zippy Lentil Bobotie with a balsamic tomato salad, sultanas & chutney?
The total time required to make Zippy Lentil Bobotie with a balsamic tomato salad, sultanas & chutney is between 45 and 60 minutes.
How many servings does Zippy Lentil Bobotie provide?
4 servings
What are the main ingredients in Zippy Lentil Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Tinned Lentils, White Basmati Rice
What is the nutritional information of Zippy Lentil Bobotie?
Calories: 890, Carbs: 181 grams, Fat: grams, Protein: 34.1 grams, Sugar: 59.8 grams, Salt: 803 grams
How do I prepare Zippy Lentil Bobotie?
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 and the onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Mix in the bobotie spice (to taste), the lentils, the sultanas, ½ the chutney, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 5-8 minutes (stirring occasionally). Season. GOLDEN CROWN: In a bowl, combine 50ml [100ml]|#7DA0D7 of milk, the turmeric, and seasoning. Crack in 1 [2]|#7DA0D7 egg/s and whisk until combined. Set aside. READY THE RICE: Preheat the oven to 200°C. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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. A SIDE OF SALAD: In a bowl, combine the baby tomatoes, the cucumber, 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!
What should be prepared from my kitchen to make Zippy Lentil Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions, Tinned Lentils, White Basmati Rice
How many calories does Zippy Lentil Bobotie have?
890 calories
How much fat content does Zippy Lentil Bobotie have?
grams
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