Vegetarian Lentil Bobotie

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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

Jump to:

• reasons to love
• what is bobotie?
• ingredients
• how to make lentil and butternut bobotie
• what should I serve it with?
• useful tips
• try these other delicious vegetarian African recipes:
• 📖 Recipe

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

1. 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.
2. 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.
3. 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

📖 Recipe