Lentil Bobotie

Servings: Serves 6-8

Nutritional Information:

Per serving (210g)

Calories 386, Fat 9.7g, Saturates 1.5g, Carbohydrate 57g, Sugars 6.8g, Fibre 9g, Protein 21g, Salt 1.8g


Ingredients

Method

1

Add the olive oil to a saucepan over a medium heat, then stir in the onion, garlic and carrot and sauté for 2-3 minutes. Then, add the garam masala, turmeric, allspice, cloves and bay leaves and cook for a further 2-3 minutes.

2

Then add the Marmite, lentils, mango chutney, sultanas and vegetable stock and bring to the boil and simmer for 35-40 minutes until the lentils have cooked and the mixture has thickened. Transfer this to an oven dish.

3

Preheat the oven to 180°C/355°F/Gas 4, then add the dairy-free butter to a pan over a medium heat and melt. Once the butter has melted, add the plain flour, nutritional yeast and turmeric to make a thick paste, then cook for 1-2 minutes. Slowly add the soya milk whilst stirring to avoid lumps. Once all of the milk has been used bring the sauce to the boil then remove from the heat.

4

Finally, pour the sauce over the lentil mixture and place in the oven for 20-25 minutes to bake, until the top has browned.

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