One-Pot Lemon-Dill Lentil Soup with Kale

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty, protein-packed soup simmered with green lentils, fresh dill, and tender kale for a comforting weeknight meal. This soup recipe (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

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

Instructions

1. 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.
2. 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.
3. 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.