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Lize’s Vegan/Vegetarian Lentil Bobotie
















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Ingredients

  

  • 2 cups brown lentils dry
  • 1/2 cup split peas dry
  • 1 tbsp olive oil
  • 1 big red onion chopped
  • 1 tbsp turmeric root powder
  • 1 tbsp curry powder of choice
  • 1 tsp chilli flakes optional
  • 1 tsp salt fine
  • 1 tsp black pepper fine
  • 1/2 cup Mango chutney from Chilli Bulldog
  • 6 Bay leaves
  • 1/2 cup Oat milk drink from Rude Health OR cow’s milk if not vegan
  • 1/2 tsp Turmeric powder OR 1 egg if not vegan
  • 1 cup White basmati rice
  • 1 Big tomato chopped
  • 1 Medium size brown onion chopped
  • 1 bunch Fresh coriander leaves chopped

Ingredients

  

  • 2 cups brown lentils dry
  • 1/2 cup split peas dry
  • 1 tbsp olive oil
  • 1 big red onion chopped
  • 1 tbsp turmeric root powder
  • 1 tbsp curry powder of choice
  • 1 tsp chilli flakes optional
  • 1 tsp salt fine
  • 1 tsp black pepper fine
  • 1/2 cup Mango chutney from Chilli Bulldog
  • 6 Bay leaves
  • 1/2 cup Oat milk drink from Rude Health OR cow’s milk if not vegan
  • 1/2 tsp Turmeric powder OR 1 egg if not vegan
  • 1 cup White basmati rice
  • 1 Big tomato chopped
  • 1 Medium size brown onion chopped
  • 1 bunch Fresh coriander leaves chopped
  • 2 cups brown lentils dry
  • 1/2 cup split peas dry
  • 1 tbsp olive oil
  • 1 big red onion chopped
  • 1 tbsp turmeric root powder
  • 1 tbsp curry powder of choice
  • 1 tsp chilli flakes optional
  • 1 tsp salt fine
  • 1 tsp black pepper fine
  • 1/2 cup Mango chutney from Chilli Bulldog
  • 6 Bay leaves
  • 1/2 cup Oat milk drink from Rude Health OR cow’s milk if not vegan
  • 1/2 tsp Turmeric powder OR 1 egg if not vegan
  • 1 cup White basmati rice
  • 1 Big tomato chopped
  • 1 Medium size brown onion chopped
  • 1 bunch Fresh coriander leaves chopped
  • 2 cups brown lentils dry
  • 2
    cups
    brown lentils
    dry

  • 1/2 cup split peas dry
  • 1/2
    cup
    split peas
    dry

  • 1 tbsp olive oil
  • 1
    tbsp
    olive oil

  • 1 big red onion chopped
  • 1
    big red onion
    chopped

  • 1 tbsp turmeric root powder
  • 1
    tbsp
    turmeric root powder

  • 1 tbsp curry powder of choice
  • 1
    tbsp
    curry powder of choice

  • 1 tsp chilli flakes optional
  • 1
    tsp
    chilli flakes
    optional

  • 1 tsp salt fine
  • 1
    tsp
    salt
    fine

  • 1 tsp black pepper fine
  • 1
    tsp
    black pepper
    fine

  • 1/2 cup Mango chutney from Chilli Bulldog
  • 1/2
    cup
    Mango chutney from Chilli Bulldog

  • 6 Bay leaves
  • 6
    Bay leaves

  • 1/2 cup Oat milk drink from Rude Health OR cow’s milk if not vegan
  • 1/2
    cup
    Oat milk drink from Rude Health OR cow’s milk if not vegan

  • 1/2 tsp Turmeric powder OR 1 egg if not vegan
  • 1/2
    tsp
    Turmeric powder OR 1 egg if not vegan

  • 1 cup White basmati rice
  • 1
    cup
    White basmati rice

  • 1 Big tomato chopped
  • 1
    Big tomato
    chopped

  • 1 Medium size brown onion chopped
  • 1
    Medium size brown onion
    chopped

  • 1 bunch Fresh coriander leaves chopped
  • 1
    bunch
    Fresh coriander leaves
    chopped

    Instructions

     

    • Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)
    • Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.
    • Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.
    • Add the chopped onion, as well as all the dry spices and chilli flakes.
    • Fry until the onions are glossy and even caramelizing a little.
    • Add the mango chutney and cook for another 2 minutes on low heat.
    • Put the lentil mixture into a nice casserole dish, greased before the time.
    • Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.
    • In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.
    • Pour the milk mixture over the lentil dish, covering from corner to corner.
    • Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)
    • Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)
    • Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.
    • To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!

    Instructions

     

    • Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)
    • Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.
    • Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.
    • Add the chopped onion, as well as all the dry spices and chilli flakes.
    • Fry until the onions are glossy and even caramelizing a little.
    • Add the mango chutney and cook for another 2 minutes on low heat.
    • Put the lentil mixture into a nice casserole dish, greased before the time.
    • Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.
    • In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.
    • Pour the milk mixture over the lentil dish, covering from corner to corner.
    • Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)
    • Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)
    • Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.
    • To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!
    • Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)
    • Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.
    • Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.
    • Add the chopped onion, as well as all the dry spices and chilli flakes.
    • Fry until the onions are glossy and even caramelizing a little.
    • Add the mango chutney and cook for another 2 minutes on low heat.
    • Put the lentil mixture into a nice casserole dish, greased before the time.
    • Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.
    • In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.
    • Pour the milk mixture over the lentil dish, covering from corner to corner.
    • Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)
    • Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)
    • Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.
    • To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!
  • Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)
  • Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)

    Soak the lentils and the split peas in water for about 6 or more hours, the water level being about a thumb width above the product. Cover with a cloth and leave on the kitchen counter. (Start the process the morning if you are cooking the bobotie the evening.)

  • Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.
  • Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.

    Rinse the lentils and split peas, and place in a cooking pot with 4 cups of water. Cook till the lentils are soft.

  • Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.
  • Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.

    Drain any excess water, and place the pot back on the stove. Add the olive oil, and turn the heat up on the stove and start frying.

  • Add the chopped onion, as well as all the dry spices and chilli flakes.
  • Add the chopped onion, as well as all the dry spices and chilli flakes.

    Add the chopped onion, as well as all the dry spices and chilli flakes.

  • Fry until the onions are glossy and even caramelizing a little.
  • Fry until the onions are glossy and even caramelizing a little.

    Fry until the onions are glossy and even caramelizing a little.

  • Add the mango chutney and cook for another 2 minutes on low heat.
  • Add the mango chutney and cook for another 2 minutes on low heat.

    Add the mango chutney and cook for another 2 minutes on low heat.

  • Put the lentil mixture into a nice casserole dish, greased before the time.
  • Put the lentil mixture into a nice casserole dish, greased before the time.

    Put the lentil mixture into a nice casserole dish, greased before the time.

  • Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.
  • Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.

    Slide the bay leaves into the mixture in random spots, 1/4 of the leaf still sticking out at the top.

  • In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.
  • In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.

    In a separate bowl, mix the oat milk and turmeric powder for the vegan option OR the cow’s milk and 1 egg for the non-vegan option. Either makes for a great Bobotie top layer.

  • Pour the milk mixture over the lentil dish, covering from corner to corner.
  • Pour the milk mixture over the lentil dish, covering from corner to corner.

    Pour the milk mixture over the lentil dish, covering from corner to corner.

  • Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)
  • Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)

    Place the dish into a hot oven and bake for about 20 minutes, or until your rice is done. (That always works for me.)

  • Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)
  • Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)

    Side dish: Cook your white basmati rice. (1 cup rice + 3 cups water)

  • Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.
  • Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.

    Sambals: Mix in a pretty bowl your tomato, brown onion and coriander.

  • To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!
  • To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!

    To dish: Place a good serving of rice onto the plate, followed by a nice helping of Bobotie on top, and a tbsp or 2 of the sambals (tomato, onion mix) on the side. ENJOY, and flavour some more with chutney, salt and pepper if you want!




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