One-Pot Lentil and Vegetable Stew with Kale

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply flavorful, protein-rich stew simmered with green lentils, carrots, and kale, creating a naturally thickened broth in under 30 minutes. This one-pot recipe, ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
• 1 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups, chopped kale

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 medium onion (diced), 2 carrots (peeled and diced), and 2 celery stalks (diced), and cook for 5-7 minutes until softened, stirring occasionally.
3. Step 3: Stir in 3 garlic cloves (minced) and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup green lentils (rinsed), 4 cups vegetable broth, 1 (14 oz) can diced tomatoes, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook for 25-30 minutes until lentils are tender.
6. Step 6: Stir in 2 cups chopped kale and cook uncovered for 5 minutes until wilted and tender.