Cape Malay Lentil & Apricot Bobotie
A fragrant South African vegetarian twist on the classic bobotie, featuring spiced lentils, apricots, and a creamy egg topping. This south african-inspired vegetarian (vegetarian) ready in about 55 minutes pairs brown lentils, medium 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cape Malay Lentil & Apricot Bobotie take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cape Malay Lentil & Apricot Bobotie?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Cape Malay Lentil & Apricot Bobotie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cape Malay Lentil & Apricot Bobotie for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cape Malay Lentil & Apricot Bobotie vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made this for my family and everyone asked for the recipe.
