Herbed Lentil Soup with Houseplant Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A nourishing soup featuring earthy lentils and tender houseplant greens, finished with a touch of garden-fresh herbs. This french-inspired soups (vegetarian) ready in about 60 minutes pairs brown lentils, medium carrots, stalks celery 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

• 1 cup brown lentils
• 2 medium carrots
• 2 stalks celery
• 1 yellow onion
• 3 cloves garlic
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 2 cups houseplant greens (e.g., Swiss chard stems)
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. Peel and dice 2 medium carrots and 2 stalks celery into 1/4-inch pieces. Finely chop 1 yellow onion and 3 garlic cloves.
2. Step 2: Heat a large pot over medium heat. Add 1 tbsp olive oil, then sauté onions until translucent (5 minutes). Add carrots, celery, and garlic, cooking for 5 more minutes until fragrant.
3. Step 3: Stir in 1 cup rinsed lentils, 4 cups chicken or vegetable broth, 1 tsp dried thyme, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 2 cups chopped houseplant greens (like Swiss chard stems) and cook for 3-4 minutes until wilted. Remove from heat and stir in 1 tbsp lemon juice. Season with additional salt if needed.