Prep Time: 20 Minutes (Plus Overnight Soaking) | Cooking Time: 80 MinutesServes 4-6A warming vegetarian supper, this traditional dahl recipe might not be quick to rustle up but you can leave it simmering whilst you do other jobs around the house, and the comforting flavours are well worth it.
This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg, you don’t need to fry this frittata at all, but it helps to have a heavy ceramic or cast-iron dish, which retains the heat well. And the eggs should be at room temperature, not cold from the fridge.