Quick Lentil and Kale Soup with Lemon
A bright and nourishing soup of tender lentils and kale, finished with fresh lemon juice for a refreshing lift. This Mediterranean-inspired soup recipe (vegan), ready in about 40 minutes, pairs olive oil, garlic cloves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 5, 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
- 3, minced garlic cloves
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 1 cup, rinsed green lentils
- 5 cups vegetable broth
- 4 cups, chopped and ribs removed kale leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 tsp (optional) red pepper flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 diced medium yellow onion, and 2 diced medium carrots. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 2: Add 1 cup rinsed green lentils, 5 cups vegetable broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil over high heat.
- Step 3: Reduce heat to medium-low and simmer uncovered for 20 minutes until lentils are tender.
- Step 4: Stir in 4 cups chopped kale leaves and cook for an additional 5 minutes until kale is wilted and tender.
- Step 5: Remove the pot from heat, then stir in 2 tbsp fresh lemon juice and 1/4 tsp red pepper flakes if using, to brighten the flavors before serving hot.
