Johnson's Hearty Lentil Soup with Kale

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A nutrient-packed soup featuring brown lentils and seasonal kale, savory broth. This mediterranean-inspired soups (vegetarian) ready in about 50 minutes pairs brown lentils, chopped carrots, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup diced yellow onion
• 3 cloves minced garlic
• 4 cups low-sodium vegetable broth
• 2 cups chopped kale
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion, 1 cup chopped carrots, and 1 cup chopped celery; cook for 5 minutes until softened but not browned.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup brown lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
3. Step 3: Stir in 2 cups chopped kale and cook for 5 more minutes until kale is tender. Remove bay leaf, stir in 1 tbsp lemon juice, and adjust seasoning with salt and pepper.