Bengali Lentil Soup with Mustard Greens
A comforting, protein-rich soup featuring mung dal and locally foraged mustard greens, simmered with warming spices. This asian-inspired soups ready in about 60 minutes pairs Yellow mung dal, chopped Mustard greens, finely diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Yellow mung dal
- 2 cups chopped Mustard greens
- 1/2 cup finely diced Onion
- 1 medium, diced Tomato
- 2 tbsp Mustard oil
- 1 tsp Cumin seeds
- 1 tbsp grated Ginger
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 4 cups Water
Instructions
- Step 1: Rinse mung dal under cold water until water runs clear, then soak for 30 minutes.
- Step 2: Heat mustard oil in a pot over medium heat, add cumin seeds and toast for 30 seconds until sizzling.
- Step 3: Add diced onion and grated ginger; cook for 5 minutes until onions are translucent.
- Step 4: Stir in diced tomato, turmeric, and salt, then add soaked dal and 4 cups water; bring to a boil.
- Step 5: Reduce heat to low, add chopped mustard greens, and simmer uncovered for 25 minutes until lentils are tender and soup thickens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bengali Lentil Soup with Mustard Greens take to make?
Total time is about 60 minutes (35 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bengali Lentil Soup with Mustard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow mung dal from drying out.
Can I substitute ingredients in Bengali Lentil Soup with Mustard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bengali Lentil Soup with Mustard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bengali Lentil Soup with Mustard Greens?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
