Make our famous Neethlingshof Lentil Bobotie at home for meat-free Mondays! Watch the video here

Serves 6


400g brown lentils

2 onions – chopped

1 carrot – rough chop

4 cloves garlic – minced

1 thumb ginger – minced

60g flaked almonds (I couldn’t find flaked so used whole and chopped them up)

60g chutney

1 knob butter

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp paprika

3 tbl packo roast masala (you can substitute for a mix of garam masala and curry powder)

2 bay leaf

White vinegar

250ml milk

3 eggs

Salt & Pepper


First cook the lentils, boil them until just cooked, don’t overcook as they are still going to cook later again.  Drain and rinse under cold water, set aside. Do not put salt in the water at this stage or the lentils will become tough, we will season later.

After prepping your onions, garlic, ginger and carrots we can start to cook. Fry the onions, garlic, ginger and carrots in some oil over a medium heat until soft, do not make them brown, you want clear and soft, season with salt at this point.

Next add all the dry spices and cook them out. You want to fry them for a couple minutes to release the aromas.

Now we add the lentils and the rest of the ingredients, the nuts, chutney, butter, vinegar and 1 cup of water, while also checking the seasoning.

Stir well and bring to a simmer for 10min or so.

Pour into your oven dish and let it rest for a bit.

In the mean time whisk the eggs and milk together for the topping, season this with salt and pepper.

Pour the mix on top and bake in the oven at 180 for 45 minutes.


Serving suggestions:

There are a number sides and condiments people will eat with this, it’s all down to personal preference, here are some suggestions:

Yellow rice

Roast pumpkin

Green beans

Side salad

Banana & coconut


Tomato & onion sambal