Cape Malay Lentil & Apricot Bobotie

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant South African vegetarian twist on the classic bobotie, featuring spiced lentils, apricots, and a creamy egg topping. This South African-inspired vegetarian recipe, ready in about 55 minutes, pairs brown lentils, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 South African cuisine 380 cal/serving

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Ingredients

1 cup brown lentils
1 medium diced onion
2 cloves minced garlic
1/2 cup diced carrots
1/4 cup chopped apricots
1/4 cup slivered almonds
1 tsp ground coriander
1/2 tsp ground cumin
1.5 cups chicken broth
2 large eggs
1/4 cup milk
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Rinse 1 cup brown lentils under cold water, then combine with 1.5 cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess liquid and set aside.
Step 2: Melt 2 tbsp butter in a skillet over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, cooking for 5 minutes until golden. Stir in 1/2 cup diced carrots, 1 tsp ground coriander, and 1/2 tsp ground cumin, cooking for 3 minutes until fragrant.
Step 3: Add drained lentils, 1/4 cup chopped apricots, and 1/4 cup slivered almonds to the skillet. Stir well and cook for 2 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Preheat oven to 375°F. Transfer the lentil mixture to a greased 8x8-inch baking dish, spreading evenly. In a bowl, whisk 2 large eggs with 1/4 cup milk until smooth. Pour the egg mixture evenly over the lentil layer.
Step 5: Bake for 25 minutes until the egg mixture is set and golden on top. Let rest for 10 minutes before serving to allow flavors to meld.