South African Bobotie Lentil Bake

Ingredients

• 1 1/2 cups brown lentils
• 3 large eggs
• 1 cup milk
• 1/2 cup raisins
• 2 tbsp neutral oil or butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 3 tbsp fruit chutney
• 2 slices bread, soaked in a little milk
• 3 bay leaves
• 1 1/2 cups rice, for serving
• 1 1/2 tsp fine salt, plus more to taste

Steps

1. Rinse the lentils and simmer them in 4 cups unsalted water for 25 minutes, until tender but still holding shape, then drain well.
2. Heat the oven to 350F (175C) and butter a baking dish.
3. Heat the oil in a wide pan and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, curry powder, and turmeric and stir for 1 minute.
4. Add the drained lentils, the raisins, the chutney, the soaked bread squeezed of excess milk, and the salt. Mash roughly with a fork so the mixture holds together.
5. Press the mixture into the baking dish in an even layer and tuck the bay leaves in upright, half exposed.
6. Whisk the eggs and milk with a pinch of salt and pour the custard evenly over the surface. It should sit as a distinct layer on top rather than sinking in, so press the base down firmly first.
7. Bake for 30 to 35 minutes, until the custard is just set with a slight wobble at the centre and lightly golden.
8. Do not bake it past a firm set, or the custard weeps and turns rubbery. Rest 10 minutes, then serve with the rice.

Allergen note: Contains egg, dairy, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.