Lentils have many health attributes! It is considered a good source of plant-based protein, an excellent source of a combination of soluble and insoluble fibres (that are of vital importance for daily healthy living) and constitutes an affordable, highly nutritious, unrefined alternative to other usual sources of carbohydrates such as most commercial bread and cereal alternatives.
The nice thing about this recipe is that it will last for 4 – 5 days in the fridge and, combined with some salad or even some leftover chicken or meat, it makes a perfect ‘take-to-work-or-school’ meal.
If you like, serve with a spoon of chutney or some traditional sambals and sliced banana.
Here’s what to do
Preheat the oven to 180 degrees.
In a medium sized pot, boil
- 300 ml Green or brown lentils
- 600 ml Water
- 2 Bay Leaves
- 1 teaspoon of salt
Cook lentils till JUST soft with bay leaf and salt for approximately 30 minutes.
Decant the cooked lentils to cool and use the same pot to fry the onions and Bobotie Spice. No water should be left in the pot.
To fry the onions and spice add
- 1 Packet Woolworths Bobotie Spice Mix or alternatively your own curry spice mix.
- 2 Medium Onions finely chopped
- 2 tablespoons Olive Oil
and fry on medium heat till the onions are softening.
Remove the pot from the heat and add the ground almonds and lentils. Mix well.
Now add the 1/2 cup almonds coarsely ground or finely chopped (Not flour)
Decant the lentil mixture into an oven proof dish with a lid.
Flatten the mixture with a spoon.
- 2 Eggs
- 250 ml Soya milk or Low Fat Fresh Organic Milk
- 1/4 Cup Apricot Jam
- 1 tablespoon Vinegar
Add this mixture to the lentil -baking dish and, using a fork, make sure the liquid is evenly distributed.
Bake for 30 minutes at 180 degrees. Serve with tomato and onion sambal, chutney and toasted coconut.
FULL INGREDIENTS LIST
300 ml green or brown lentils
600 ml water
2 Bay Leaves
1 teaspoon of salt
1 Packet Woolworths Bobotie Spice Mix or alternatively your own curry spice mix (30 g spices)
2 tablespoons Olive Oil
250 ml Soya milk or Low Fat Fresh Organic Milk
1/4 Cup Apricot Jam
1 tablespoon Vinegar