One-Pot Red Lentil and Kale Stew with Lemon

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty, velvety stew made with red lentils, kale, and a bright lemon finish. This one-pot recipe, ready in about 35 minutes, pairs red lentils, vegetable broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 red lentils
• 4 cups vegetable broth
• 2 medium carrots
• 1 medium onion
• 2 cloves garlic
• 3 cups kale
• 2 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large Dutch oven over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, sautéing for 3 minutes until softened but not browned.
2. Step 2: Stir in 2 diced medium carrots, 1 cup rinsed red lentils, and 4 cups vegetable broth. Bring to a gentle simmer and cook uncovered for 20 minutes until lentils are tender but not mushy.
3. Step 3: Add 3 cups chopped kale and 2 tbsp lemon juice, stirring until kale wilts and soup thickens slightly, about 5 minutes.
4. Step 4: Season with salt and black pepper to taste before serving.