Vegan Bobotie: A Hearty Lunch: Recipes by our chefs

Ingredients

• 2 cups brown lentils, cooked and drained
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, grated
• 1 cup mushrooms, finely chopped
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup raisins
• 2 tablespoons chutney (mango or apricot)
• 1 tablespoon Worcestershire sauce (vegan)
• 1/2 cup almond milk
• 2 slices of bread, soaked in almond milk
• Salt and pepper to taste
• 4 bay leaves