• 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 Tbsp 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 Tbsp fresh ginger, 1 tsp curry powder, 1 tsp black pepper, 1 tsp salt, 1 Tbsp tomato paste, 1 tsp chilli paste, 1 Tbsp 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 Tbsp apricot chutney, 1 Tbsp brown sugar, ⅓ cup dried fruit

CUSTARD

• Whisk egg, milk, salt, and pepper in a bowl.
  4 large eggs, 2 Tbsp 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.