One-Pot Red Lentil and Kale Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, one-pot stew simmered with earthy red lentils, nutrient-rich kale, and a hint of smoked paprika for depth. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs red lentils, low-sodium vegetable broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 red lentils
• 3 cups low-sodium vegetable broth
• 1 medium, diced into 1/4-inch pieces carrot
• 1 stalk, diced into 1/4-inch pieces celery
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 2 cups, stems removed and chopped kale
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat, then add 1 medium diced carrot, 1 stalk diced celery, and 2 minced garlic cloves. Sauté for 4 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 1 cup rinsed red lentils, 3 cups low-sodium vegetable broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
3. Step 3: Add 2 cups chopped kale and 1 tbsp lemon juice, then simmer for 5 more minutes until lentils are tender and kale is wilted. Adjust seasoning to taste before serving.