Prep 15 mins
Cooking 60 mins
Serves 2

Plant-based eating is the name of the game for this new decade. It’s good for the environment, it’s good for you and it’s good for your pocket. Becoming more conscious eaters doesn’t mean one has to cut down on taste. It also doesn’t mean you can’t get all the protein you need for sustained energy. Lentils are a protein rock star, so too almonds. Our lentil bobotie is packed with both. And for extra protein, it gets an egg and yoghurt custard topping.  We tested this recipe on a committed lentil hater. Seconds were asked for... That pretty much says it all!


  • 1 cup dry brown lentils
  • 1 cup finely chopped onion
  • 2 Tbsp vegetable oil
  • 2cm piece of ginger, peeled and finely grated
  • 1 fat clove garlic, finely minced
  • 5 tsp Cape Herb & Spice Cape CAPE MALAY CURRY
  • 1 Tbsp apricot jam
  • 1 Tbsp vinegar
  • ¾ cup of water
  • 1 slice soft white bread, crusts removed, soaked in a ½ cup milk
  • ½ tsp salt
  • ½ cup sultanas
  • ¼ cup almonds, chopped
  • 2 bay leaves
  • 2 eggs
  • ¼ cup plain yoghurt


Place lentils in a saucepan, cover with 2 cups cold water and bring to the boil. Turn heat right down and simmer for 20 minutes, then drain and set aside lentils. Fry the onion and ginger in oil over low heat until the onion is soft but not browned. Add the garlic and spice and fry for a further minute over low heat. Add the jam, vinegar, water, bread along with milk it soaked in, lentils, bay leaves and sultanas. Turn the heat right down, cover and cook slowly for 15 minutes, stirring frequently. Once lentil mix is thick and creamy (that’s the role the slice of bread plays), remove the bay leaves and stir in the almonds.

Spoon the lentil mixture into an oven-safe casserole dish and smooth out. Whisk together the eggs and yoghurt and pour over the lentils. Bake in a preheated oven at 180 ºC until the egg custard topping is golden – about 20 minutes. Do not serve this lentil bobotie right away. Allow it to stand for at least five minutes as this dish is best enjoyed warm and not piping hot. Serve with a simple sambal of chopped red onions and tomato as well as your favourite chutney.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at