Hearty Red Lentil and Kale Soup with Lemon

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nourishing, fiber-rich soup simmered with red lentils, kale, and lemon for a vibrant, plant-powered meal that’s ready in 40 minutes. This Mediterranean-inspired soup recipe (vegan), ready in about 40 minutes, pairs red lentils, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, rinsed red lentils
• 4 cups vegetable broth
• 1, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 cups, chopped kale
• 1 tbsp lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat; add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp tomato paste, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth, bringing to a gentle simmer; cook uncovered for 15 minutes until lentils are tender and broth thickens slightly.
4. Step 4: Stir in 2 cups chopped kale and 1 tbsp lemon juice, cooking for 3 minutes until kale is wilted and bright green; season with salt to taste and serve hot.