Lentil Babotie

[Guest guest]

Hi everyone

 

This is a recipe I adapted from one I found in a magazine.

 

I rarely make anything I see exactly the way it is written.

 

I added the spices besides the curry powder and the peanut butter and

reduced the butter and jam and chutney as I felt the quantity in the recipe

would make it way too sweet.

 

I didn’t have mushrooms the day I made it but did have a packet of frozen

artichoke hearts in my freezer and I defrosted them and cut them up instead.

 

I also didn’t have the right nuts and used pistachio and walnuts and pecans

mixed and it came out yummy.

 

 

 

 

 

This worked for me so enjoy

 

Joan

 

 

 

 

 

Lentil Babotie

 

 

 

Serves 4-6

Prep time: 25 minutes

Cooking time: about 55 minutes

 

200 g red lentils

500 ml water

5 ml salt

5 ml vegetable stock powder

30 g butter

 

30 g peanut butter

 

1 large carrot, finely shredded

2 sticks celery, finely chopped

1 onion, finely chopped

60 g mushrooms, finely chopped

10 ml curry powder, or to taste

10 ml coriander powder

 

5 ml cinnamon powder

 

10 ml ground ginger

 

100 g hazelnuts, finely chopped

100 g pecan nuts, finely chopped

2 slices brown bread

30ml tomato sauce

30 ml fruit chutney

30 ml apricot jam

125 ml sultanas

salt to taste

1 egg, beaten

 

For the topping

2 eggs

5ml curry powder

 

Preheat the oven to 180°C.

 

To cook lentils in the microwave, place them in a microwave bowl.

 

Cover with the water and add salt and vegetable stock powder.

 

Cover and microwave on 70% power for 15 to 20 minutes, or until tender,

stirring twice.

 

Let lentils cool. Strain off excess water into a bowl.

 

 

 

Melt butter and sauté vegetables for 5 minutes, then stir in spices and

peanut butter and cook for a minute.

 

Mix in lentils and nuts.

 

Soak bread in the liquid left over from the lentils for a few minutes, then

stir softened bread into the mixture. Mix in remaining ingredients.

 

 

 

Grease a baking dish or 4 to 6 individual casseroles.

 

Turn mixture into the prepared dish or casseroles.

 

Combine eggs, curry powder and salt for the topping and spoon over the

vegetable mixture.

 

Bake for 40 to 45 minutes for a large dish or 30 to 35 minutes for

individual casseroles