Lentil Boboti

Ingredients

• 1 tsp oil
• 1 Large onion, chopped fine
• 1 Level Tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 3 Cloves garlic, finely chopped
• 1 Tbsp apricot jam
• 1 Tbsp brown vinegar (preferably malt)
• 1 Granny smith apple (peeled, cored, and chopped)
• ½ cup dried apricots, chopped
• 2 cups boiled lentils
• ½ cup chopped fresh coriander* or 1 tsp dried
• 1 Tbsp brown sugar
• Salt to taste
• 1 egg, beaten

Ingredients for topping

• ½ cup plain yogurt
• 2 eggs
• 4-5 bay leaves

Directions

1. . Pre heat oven to 350
2. . Saute the onion in the oil
3. . Stir in the spices and simmer** for 4 - 5 minutes
4. . Stir in the garlic, jam and vinegar and simmer** for another 4 - 5 minutes
5. . Stir in the apple, apricots, lentil and brown sugar and simmer** another 4 minutes
6. . Remove from the heat and stir in the coriander*
7. . Add salt to taste
8. . Stir in the beaten egg and pour into a baking dish
9. . Mix together the yogurt and eggs for the topping and pour over the lentil mixture
10. . Scatter the bay leaves on top
11. . Bake for about 30 minutes or until the ‘custard’ is set.

Note: * The coriander referred to is not cilantro. Though it is often interchanged, coriander has a completely different taste. If you cannot find fresh coriander use the dried.

Note: ** Simmer means to cook over low heat gently.

This recipe was developed for the Cultured Cup by Kyra Effren

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