Explore a marriage of flavors like you have never before, with this easy lentil bobotie with butternut squash recipe! This vegetarian version of South Africa's favourite dish is bound to transform the way you think about meatless meals!
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Bobotie is traditionally made using minced meat, but I promise you that this vegetarian version is equally good, if not better!
reasons to love
Here are a few reasons why you will love this bobotie recipe!
- it is delicious and the perfect comfort food!
- combining the flavours of lentil, butternut squash, garlic, ginger, and spices, this veggie-packed dish is definitely loaded with good plant fibre, which means you stay fuller for longer.
- it is easy to prepare.
- similar to lasagna and moussaka, bobotie pairs up well with so many dishes and can therefore be served with just about everything!
what is bobotie?
Bobotie, which is considered South Africa's national dish, is a popular dish comprising minced beef, pork, or lamb cooked in spices, topped with an egg and milk mixture, then baked. It traces its origins to the ancient Romans, who made a variant of the dish known as Patinam ex lacte. Bobotie has been known in the Cape of Good Hope since the 17th century and is considered to have been brought to South Africa by the Cape Malay people. You can read more about its history here.
ingredients
This is a summary of the ingredients you will need. A printable recipe card with the exact measurements has been provided at the bottom of this page.
- brown lentils boiled in salty water until cooked through.
- butternut squash - cubed and boiled. Feel free to substitute this with other types of pumpkin, such as the Hokkaido.
- two slices of bread - traditionally, old slices of bread are used; as a way of using up leftovers. The bread helps hold the lentil stew together.
- cooking oil of choice.
- medium-sized onions, cubed - it is okay to use yellow, white, or red onion, just not green onions (scallions).
- fresh garlic and ginger - crushed or finely minced.
- seasoning and condiments - curry powder, black pepper, salt, apricot chutney, brown sugar.
- tomato and chilli sauce or paste.
- apple cider vinegar.
- diced tomatoes - you can use canned or fresh tomatoes.
- bay leaves.
- dried fruit - such as goji berries, dates, raisins, chopped apricots, or sultanas.
- large eggs
- milk (not pictured)
how to make lentil and butternut bobotie
- Preheat the oven to 180°C. Heat the oil in a medium-sized, heavy-bottomed pot or pan. Stir in the onions and fry until translucent. In a bowl, soak the bread in water until soft. Once soft, drain any excess water and set aside.
- Add the garlic and ginger and fry until fragrant. Next, add the curry powder, black pepper, salt, tomato paste, chilli paste, half of the bay leaves, and apple cider vinegar, then combine. Add the cubed butternut squash, lentils, soaked bread, chutney, brown sugar, dried fruit, and diced tomatoes, then combine. Cook over medium heat until much of the liquid has evaporated, then transfer to a baking dish.
- To make custard whisk egg, milk, salt, and pepper in a bowl. Pour the custard mixture on top of the lentils and butternut mixture. Decorate with the rest of the bay leaves and bake for 20 minutes or until the custard is properly cooked through and set. Serve your vegetarian lentil bobotie warm, with some yellow rice.
what should I serve it with?
What do you serve with bobotie? Traditionally, bobotie is served with yellow rice, sliced bananas, pickles, or chutney. But don't let this stop you as it pairs up well with just about everything! Chapatis or roti, a salad, regular bread, or your preferred side dish.
useful tips
- try not to overcook the lentils when boiling. They should be soft but still have a bite to them, so not mushy at all.
- you can make this dish ahead and keep it in the fridge or freezer for later. The leftovers will keep in the fridge for up to 2 days and in the freezer for up to one month.
- make dairy-free bobotie by substituting the milk in the custard for your favorite plant-based milk, such as almond milk.
try these other delicious vegetarian African recipes:
- Chips Masala
- Kenyan Githeri (maize and beans one-pot dish)
- Moroccan Chermoula Sauce
- Kenyan Mandazi recipe
Great news, you have made it this far which means you probably made or are making this vegetarian lentil and butternut bobotie recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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📖 Recipe
Vegetarian Lentil Bobotie
Equipment
Ingredients
FOR THE LENTIL BOBOTIE
- 500 grams brown lentils (boiled in salty water, until soft)
- 500 grams butternut squash (cubed and boiled)
- 2 slices bread
- 5 tablespoon cooking oil
- 2 medium-sized onions - cubed ( use yellow, white or red onion)
- 6 cloves garlic (crushed or finely minely minced)
- 1 tablespoon fresh ginger (finely minced or crushed)
- 1 tsp curry powder
- 1 teaspoon black pepper
- 1 tsp salt (or more to taste)
- 1 tablespoon tomato paste
- 1 teaspoon chilli paste
- 1 tablespoon apple cider vinegar
- 1 can diced tomatoes
- 2 tablespoon apricot chutney
- 1 tablespoon brown sugar
- 8 bay leaves
- ⅓ cup dried fruit (such as goji berries, dates, raisins, chopped apricots, or sultanas)
CUSTARD
- 4 large eggs
- 2 tablespoon milk
- a pinch of salt and black pepper to taste
Instructions
- Preheat the oven at 180°C. Heat the oil in a medium-sized, heavy-bottomed pot or pan. Stir in the onions and fry until translucent. In a bowl, soak the bread in water until soft. Once soft, drain any excess water and set aside.5 tablespoon cooking oil, 2 medium-sized onions - cubed
- Add the garlic and ginger and fry until fragrant. Next, add the curry powder, black pepper, salt, tomato paste, chilli paste, half of the bay leaves, and apple cider vinegar, then combine.6 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon curry powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon tomato paste, 1 teaspoon chilli paste, 1 tablespoon apple cider vinegar, 8 bay leaves
- Add the cubed butternut squash, lentils, soaked bread, chutney, brown sugar, dried fruit, and diced tomatoes, then combine. Cook over medium heat until much of the liquid has evaporated, then transfer to a baking dish.500 grams brown lentils, 500 grams butternut squash, 2 slices bread, 1 can diced tomatoes, 2 tablespoon apricot chutney, 1 tablespoon brown sugar, ⅓ cup dried fruit
CUSTARD
- Whisk egg, milk, salt, and pepper in a bowl.4 large eggs, 2 tablespoon milk, a pinch of salt and black pepper to taste
- Pour the custard mixture on top of the lentils and butternut squash mixture. Decorate with the rest of the bay leaves and bake for 20 minutes or until the custard is properly cooked through and set.
- Serve your vegetarian lentil bobotie warm, with some yellow rice.
Video
Notes
- try not to overcook the lentils when boiling. They should be soft but still have a bite to them, so not mushy at all.
- you can make this dish ahead and keep it in the fridge or freezer for later. The leftovers will keep in the fridge for up to 2 days and in the freezer for up to one month.
- make dairy-free bobotie by substituting the milk in the custard for your favorite plant-based milk, such as almond milk.
Casey
The flavor is over the top! So glad I gave this a try!! I actually used ground pork! Really tasty!
Kate Hahnel
That is wonderful. Yes, while this is a vegetarian dish, you can still use meat in place of the lentils, if you prefer.
Sara
This was so flavorful, and so filling! What a great recipe!
Kate Hahnel
Thank you very much!
rebecca
This is so tasty! I love a good dish that I can make with mostly pantry ingredients.
Sara Welch
This is my kind of comfort food! Adding this to my dinner line up for next week; looks too good to pass up, indeed!
Kate Hahnel
Let me know how it turns out.
Liz
This dish was absolutely delicious! I had never tried bobotie before and it was a hit! I love that you can make it ahead and add meat if you wanted to. It was savory, exotic, hearty and delicious! Even my picky toddlers asked for more.
Kate Hahnel
yes, it is so versatile!