Lentil Dahl with Homemade Flatbreads and Fried Egg

This is PROPER comfort food and it costs almost nothing to make. A rich, spiced lentil dahl loaded with whatever vegetables need using up, served with fast homemade flatbreads and a fried egg on top. This is the kind of meal that warms you from the inside out on a cold autumn evening, and the kind of cooking that Savvy Suppers is all about. Nothing fancy, nothing wasted, and absolutely delicious. This recipe is part of my Savvy Suppers series, where I head to the supermarket, spend under $50 NZD, and make three dinners for two to three people with leftovers for lunch. This is the Wednesday night dinner and it might just be the cosiest one of the week. Let's cook!

Watch me make this on YouTube!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Serves: 2 to 3 people, with leftovers
• Difficulty: Easy
• Special Equipment: None

The key to a great dahl is patience at the beginning and attention at the end. Taking the time to properly sweat your onion and cook off your spices before the lentils go in builds the deep flavour base that makes this dish so satisfying. And once the lentils are simmering, keep an eye on it and stir regularly as it thickens, because lentils will stick to the bottom of the pan if you walk away. The flatbreads are made while the dahl cooks and take about 15 minutes from mixing to the pan.

Why You'll Love This Recipe

• Zero waste at its best: This dahl is built for sad vegetables. Limp carrots, leftover squash, a handful of frozen peas, whatever needs using up goes in and makes the dish better for it.
• Incredibly economical: Lentils are one of the most budget-friendly ingredients you can buy. This is a genuinely filling dinner for two to three people that costs very little.
• The flatbreads are a revelation: Three ingredients, five minutes of kneading, five minutes of resting, and you have fresh homemade flatbreads on the table. No yeast, no waiting, no fuss.
• Freezer friendly: The dahl freezes beautifully, so if you end up with more than you need, portion it up and you have a future dinner already sorted.

Ingredients

For the dahl:

• 1 onion, finely diced
• 2 cloves garlic, finely diced (optional but adds a lovely depth if you have it)
• Oil for cooking
• 1 tbsp crushed chilli (check the heat of your brand before adding, they vary enormously)
• 2 tbsp curry powder
• 1 tsp ground coriander (optional, great if you have it)
• 1 tbsp garam masala (optional, great if you have it)
• Any sad vegetables that need using up (I used 2 carrots and 100g of butternut squash, but frozen peas added at the end work just as well)
• 2 x 400g cans chopped tomatoes
• 1 cup (about 200g) split red lentils
• 1 empty tin of water (about 400ml)
• Salt, to taste

For the flatbreads (makes 4):

• 200g plain flour
• 100ml warm water
• 1g salt (¼ tsp)
• 1 tsp olive oil (optional, but makes the dough more supple and the flatbreads softer)
• A little oil for the pan

To serve:

• Cooked basmati rice
• 1 egg per person, fried

Instructions

1. Start the dahl: Heat a drizzle of oil in a large saucepan over a low heat. Add the finely diced onion and garlic if using, along with a pinch of salt, and sweat them down slowly for 8 to 10 minutes until soft and translucent. Do not rush this step.
2. Add the spices: Add the crushed chilli, curry powder, and any other spices you are using. Stir and cook for about 1 minute until the spices are fragrant and toasted in the oil. Keep stirring so nothing catches on the bottom.
3. Add root vegetables and tomatoes: If you are using any root vegetables like carrot or squash, add them now. Pour in half a can of the chopped tomatoes and stir, scraping up anything that has stuck to the bottom of the pan. Let it cook for a minute or two.
4. Add lentils and liquid: Add the remaining chopped tomatoes, the lentils, and one tin of water. Stir well, bring to a gentle simmer, then turn the heat to low. Cook for 30 minutes, stirring regularly, especially towards the end as the dahl thickens. If it gets too thick, add a splash more water. If you are using frozen peas or any other soft vegetables, add them in the last 5 minutes.
5. Season: Taste and season generously with salt. A good dahl needs a proper seasoning at the end to bring all those spices to life.
6. Make the flatbreads while the dahl cooks: Combine the flour, salt, and olive oil if using in a bowl. Add the warm water gradually and mix until a dough forms. Knead for 5 minutes until smooth, then cover and rest for 5 minutes. Divide into 4 equal pieces and roll each one out as thin as you can. The thinner they are, the quicker they cook and the more they will puff up. Heat a little oil in a pan over a medium heat and cook each flatbread for roughly 2 minutes on each side until you get a few golden brown spots and the bread puffs up. Stack them under a clean tea towel to keep them soft while you cook the rest.
7. Cook the rice and fry the eggs: Cook your rice according to packet instructions. Fry your eggs to your liking.
8. Serve: Spoon the dahl over the rice, add a fried egg on top, and serve the flatbreads alongside.

Chef's Tips

Use up your sad vegetables: This dahl is genuinely one of the best recipes for clearing out the vegetable drawer. Soft carrots, a bit of leftover squash, some tired spinach wilted in at the end, even a few frozen peas. It all works and it all makes the dahl more substantial without adding much to the cost.

Cook your spices properly: That 1 minute of cooking the spices in the oil before the liquid goes in makes a big difference to the final flavour. You want them to become fragrant and slightly toasted. Keep stirring so they do not burn.

Stir it regularly: As the dahl thickens in the last 10 minutes it can stick to the bottom of the pan quite quickly. Keep stirring and add a splash more water if it gets too thick before the lentils are fully tender.

Roll the flatbreads thin: The thicker the flatbread, the longer it takes to cook through and the less it will puff. Roll them as thin as you can and they will cook in about 2 minutes per side with lovely brown spots and a little puff. That puff is the moment you want to see.

The fried egg: A fried egg on top of dahl is one of those combinations that sounds simple and tastes extraordinary. The runny yolk mixing into the dahl is absolutely worth it. Do not skip it.

Substitutions & Variations

• No curry powder? A combination of 1 tsp ground cumin, 1 tsp ground turmeric, and ½ tsp ground coriander makes a great substitute.
• No fresh vegetables? Frozen peas, frozen spinach, or even just the lentils and tomatoes alone make a perfectly delicious dahl.
• No lentils? Split red lentils are ideal here because they break down and thicken the dahl. Yellow split peas work too but will need a little longer to cook.
• Want it richer? Stir in a small spoonful of coconut cream at the end for a creamier, milder dahl.
• No eggs? The dahl and rice is a completely satisfying meal on its own. The egg is a great addition if you have it but not essential.
• No flatbreads? Serve with extra rice, toast, or any bread you have on hand.

Storage

Best eaten fresh: The flatbreads are at their absolute best straight off the pan while they are still warm and slightly puffed.

Fridge: The dahl keeps in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a small splash of water to loosen - it thickens as it cools so you may need to add a little extra. Cooked rice keeps in the fridge for up to 2 days - make sure it is cooled quickly before refrigerating.

Freezer: The dahl freezes brilliantly in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove. The flatbreads are not worth freezing - they are so quick to make fresh that it is always better to make a new batch.

Avoid: Do not leave the dahl on the heat without stirring once it thickens - it will catch and burn on the bottom quickly. Keep the heat low and stir regularly in the last 10 minutes.

Frequently Asked Questions

Can I make this vegan? Yes, just leave out the egg or swap it for some extra vegetables. The dahl itself is completely vegan.

My dahl is too thick. What do I do? Add a splash of water or stock and stir it through over a low heat. The lentils will keep absorbing liquid as they cook so it is normal to need to add a little extra throughout.

My dahl is too thin. What do I do? Keep cooking it on a low simmer with the lid off, stirring regularly, until it reduces to the consistency you want. Red lentils break down quickly and will thicken as they cook.

Can I double this recipe? Yes, this scales up very well. Use a larger pot and keep an eye on the liquid levels as a bigger batch will take slightly longer to cook down. It also freezes even more conveniently in a large batch, portion it up and you have meals sorted for weeks.

What if I do not have a rolling pin for the flatbreads? A clean wine bottle or a smooth glass works perfectly. You can also just press the dough out with your hands - it does not need to be perfectly even, rustic is fine.

Can I make the flatbread dough ahead of time? Yes. Make the dough, wrap it in cling film, and keep it in the fridge for up to 24 hours. Bring it back to room temperature for 10 minutes before rolling and cooking.

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This is one of those dinners that asks very little of you and gives a lot back. The dahl practically makes itself while you roll out the flatbreads, and by the time everything comes together the kitchen smells incredible. The sad vegetables going in is the best part - this is the recipe that justifies buying that half a butternut squash or those slightly soft carrots, because they find their best use here. Make a big batch and you have lunch sorted for the rest of the week too.

Enjoy!

Del x

Warming lentil dahl with fast homemade flatbreads and a fried egg on top - this is proper budget comfort food that uses up whatever is lurking in your vegetable drawer.