Greenhouse Garden Vegetable & Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, nutrient-packed soup featuring fresh garden vegetables, inspired by City Floral's perennials and annuals selection. This general-inspired soups ready in about 50 minutes pairs diced into 1/2-inch pieces carrots, medium, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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

• 2, diced into 1/2-inch pieces carrots
• 2, diced into 1/2-inch pieces celery stalks
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1 tbsp fresh thyme leaves
• 1/2 tsp dried oregano
• 2 cups, chopped kale

Instructions

1. Step 1: Heat a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add carrots, celery, and minced garlic, then cook for 3 minutes until fragrant.
2. Step 2: Stir in rinsed green lentils, diced tomatoes, vegetable broth, thyme, and oregano. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
3. Step 3: Add chopped kale and cook for 5 more minutes until kale is wilted and bright green. Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread.