Supper Club

Coming to you from South Africa:

Lentil Bobotie with coconut milk


  • 2 medium onions thinly sliced
  • 3-4 tbsps olive oil or canola oil
  • 1 tbsp curry powder
  • 500g brown lentils (400g organic lentils tin from woolies is fine)
  • 1 beaten egg
  • 2 slices brown bread crumbled
  • ¼ cup coconut milk
  • ¼ cup finely chopped dried apricots
  • ¼ cup raisons
  • 1 large granny smith apple peeled and grated
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 6 bay leaves
  • Basmati rice flavoured with lemon grass to serve (optional, I usually have a nice baby spinach leaf salad with the bobotie)

For the topping:

  • 1 cup coconut milk
  • 2 eggs
  • ¼ tsp turmeric


  • Gently cook the onions in the oil until soft and golden. Stir in the curry powder and then add the lentils.
  • Remove from heat. Mix together well, mash lightly with a potato masher.
  • Soften the bread in the egg and coconut milk, add the fruits, sugar and lemon juice, mix together with the lentil mixture (add salt and pepper if desired)
  • Turn mixture into a greased baking dish one large or four small individual dishes.
  • Press in the bay leaves, bake uncovered at 180C for 15 minutes
  • Whisk together the coconut milk, eggs and turmeric and pour over.
  • Bake at 180C for 20-30 minutes, or until the topping is set.

Thanks Gill! The lovely Gill is a vegetarian which, I imagine, does not sit with the image of South African food that might typically spring to mind. Gill’s husband is a wizz on the outdoor grill and I certainly enjoyed lots of yummy “Braai” at their house when we lived in Kong Kong – good times!

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