Bengali-Style Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting bowl of spiced lentils simmered with seasonal vegetables and aromatic spices. This indian-inspired soups ready in about 50 minutes pairs Toor dal, medium, diced Potato, large, diced Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Toor dal
• 2 medium, diced Potato
• 1 large, diced Carrot
• 1 medium, finely chopped Onion
• 1 tbsp grated Ginger
• 2 cloves, minced Garlic
• 2 medium, diced Tomato
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Coriander powder
• 2 tbsp Mustard oil
• 3 cups Water
• 1 tsp Salt

Instructions

1. Step 1: Heat 2 tbsp mustard oil in a large pot over medium heat until shimmering.
2. Step 2: Add 1 tsp cumin seeds and 1 medium finely chopped onion, sautéing for 3-4 minutes until golden brown.
3. Step 3: Stir in 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
4. Step 4: Add 2 medium diced tomatoes and 1 tsp turmeric powder, cooking for 3 minutes until tomatoes break down.
5. Step 5: Add 1 cup toor dal, 2 cups water, 1 tsp coriander powder, 2 medium diced potatoes, and 1 large diced carrot.
6. Step 6: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are tender.
7. Step 7: Season with 1 tsp salt and cook uncovered for 5 minutes to thicken slightly.