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| Baked perfection. Photo: Dayne Elizabeth Nel |
It can be made in smaller ramekins or in a larger dish to wow guests at a dinner party.
Start by boiling about two cups of lentils in about four cups of water. Remember to add a pinch of salt to the water. Boil the lentils until they are cooked. You don't want them to be mushy, so keep an eye on them.
You will need:
2 tablespoons of oil
2 cloves of garlic
1 diced onion
1 tablespoon of your favourite curry powder
2 finely chopped baby marrows
3 cups cooked lentils
1 tin chopped and peeled tomatoes
2 tablespoons of Lappies braai sauce
1 tablespoon prego sauce
2 tablespoons sugar
A few drops of Tabasco or chili sauce to taste
Salt and pepper to taste
For the egg mixture on top:
3 eggs
80 ml milk
A pinch of dried mixed herbs
A pinch of smoked paprika
Method:
Turn the oven to 180 degrees Celsius. Begin by heating some oil in a pan. Add the curry powder and mix it with the oil. Next, add the garlic and onions and cook until brown. Add the baby marrows, lentils and tinned tomatoes. Mix this through. To this, add some Lappies braai sauce, prego sauce, sugar and chili sauce to taste. Turn the heat up a bit and cook until the sauce has reduced. Add salt an pepper to taste.
Spoon this mixture into ramekins.
For the egg custard on top, simply mix all the ingredients together.
Pour a thin layer of the egg custard on-top of the lentil mixture and garnish with cherry tomatoes or bay leaves.
Place ramekins in a baking dish and add some water to create steam. Bake for about 20 minutes, or until the egg custard is golden brown.
Take out of the oven and serve hot or cold.
Variations:
Fry some bacon with the onion and garlic for a smokey flavour.
