Vegan Lentil Bobotie with Coconut Cream Topping (Gluten-Free)

Preheat oven to 350°F (175°C).

Cook the lentils: In a medium saucepan, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.

Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and grated carrots and cook for another 3 minutes, until softened.

Add spices and chutney: Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute more, until fragrant. Add the chutney and stir to combine.

Combine lentils and vegetables: Add the cooked lentils, raisins, salt, and pepper to the skillet with the vegetable mixture. Mix well and remove from heat.

Prepare the coconut cream topping: Scoop out the thick cream from the refrigerated can of coconut milk, leaving the watery liquid behind. In a bowl, whisk together the coconut cream, nutritional yeast, cornstarch, and lemon juice until smooth.

Assemble and bake: Transfer the lentil mixture to a baking dish. Remove bay leaves. Spread the coconut cream topping evenly over the lentil mixture. Sprinkle with slivered almonds.

Bake for 25-30 minutes, or until the topping is golden brown and set. Let cool slightly before serving.