One-Pot Lentil and Carrot Soup with Kale

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, budget-friendly soup made with pantry staples that simmers to perfect tenderness without complex steps. This american-inspired soups (vegetarian) ready in about 45 minutes pairs rinsed dried brown lentils, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 dried brown lentils
• 2 medium, peeled and diced into 1/4-inch pieces carrots
• 1, finely chopped onion
• 2 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 1 cup, chopped, stems removed kale
• 2 tbsp olive oil
• 1/2 tsp dried thyme

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, finely chopped, and 2 cloves garlic, minced, and sauté for 3 minutes until translucent and fragrant.
2. Step 2: Add 1 cup rinsed dried brown lentils, 2 medium carrots diced into 1/4-inch pieces, and 4 cups low-sodium vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils and carrots are tender.
3. Step 3: Stir in 1 cup chopped kale, stems removed, and 1/2 tsp dried thyme. Cook for 5 minutes until kale wilts and flavors meld. Season with salt and pepper to taste.