This sweet, aromatic casserole, is ideal for a cold winter’s evening – comfort food at its best. Swop out the mince for lentils to create a meat-free take on a popular South African classic.
Serves up to eight people
2 cups dried lentils
6 cups water
4 tsp oil or butter
2 onions, sliced
2 cloves garlic, crushed
1 Tbsp fresh ginger, grated
2 tsp turmeric
1 Tbsp ground coriander
2 Tbsp curry powder
2 slices crust-less bread, small pieces (soaked in a bit of milk)
1 cup carrots, grated
1 red pepper, diced
2 fresh chopped tomatoes
¼ cup sultanas
¼ cup chopped, dried peaches or apricots
3 Tbsp chutney
1 cup water
1 tsp dried vegetable stock (MSG-free)
1 tsp black pepper
1 ½ cup milk or dairy-free milk alternative
½ tsp salt
½ tsp turmeric
5 bay leaves (fresh or dried)
- Rinse lentils in a fine mesh sieve with clean water. Inspect and remove any bad lentils or small stones.
- Add lentils and water to a pot and bring to a boil. Reduce heat to a very low simmer, cover and cook for 20-30 minutes or until tender but not mushy. Drain well.
- Heat oil in a large pan and fry onions and garlic until soft.
- Add turmeric, coriander and curry powder and mix with onions and garlic.
- Add cooked lentils, bread, carrots, red pepper, chopped tomatoes, sultanas, peaches, chutney, water, stock and black pepper and mix well.
- Cook over low heat, stirring regularly, until cooked.
- Spoon into a greased baking dish and level the top.
- In a bowl, whisk together the eggs and milk. Add salt and turmeric.
- Pour over lentil mixture and put the bay leaves on top. Bake, uncovered, at 180 degrees Celsius for 35 minutes or until set.
- Serve hot with rice, fresh, chopped coriander, coconut, chutney, toasted almonds, banana slices and tomato salad.
- To prevent dish from drying out while baking, stand dish in a larger pan of water.
- Use 3 x 400 g cans lentils (drained and rinsed) instead of dried lentils.
- Add 3 Tbsp garam masala, 1 Tbsp ground cumin, 1 tsp chilli powder, and/or 1 tsp ground cinnamon for extra flavour.
- For a gluten-free dish, replace bread with ½ cup coconut flour or 1 medium sweet potato in the skin, coarsely grated.