One-Pot Lemon-Dill Lentil Soup with Kale
A hearty, protein-packed soup simmered with green lentils, fresh dill, and tender kale for a comforting weeknight meal. This soups (vegetarian) ready in about 40 minutes pairs green lentils, vegetable broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 green lentils
- 4 cups vegetable broth
- 2, diced carrots
- 1, finely chopped onion
- 2 cloves, minced garlic
- 1, zest and 2 tbsp juice lemon
- 2 tbsp fresh, chopped dill
- 3 cups, stems removed and chopped kale
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots and 1 finely chopped onion, cook for 5 minutes until softened.
- Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup rinsed green lentils, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Bring to a gentle boil, then reduce heat, cover, and simmer for 25 minutes until lentils are tender. Stir in 1 lemon zest, 2 tbsp lemon juice, 2 tbsp fresh dill, and 3 cups chopped kale; cook uncovered for 5 minutes until kale wilts and soup thickens.
Frequently asked questions
How long does One-Pot Lemon-Dill Lentil Soup with Kale take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Dill Lentil Soup with Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Lentil Soup with Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Dill Lentil Soup with Kale for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lemon-Dill Lentil Soup with Kale vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
