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Lize's Vegan/Vegetarian Lentil Bobotie


  • 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


  • 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!