Quick Lentil and Kale Soup with Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A bright and nourishing soup of tender lentils and kale, finished with fresh lemon juice for a refreshing lift. This mediterranean-inspired soups (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

Instructions

1. 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.
2. 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.
3. Step 3: Reduce heat to medium-low and simmer uncovered for 20 minutes until lentils are tender.
4. Step 4: Stir in 4 cups chopped kale leaves and cook for an additional 5 minutes until kale is wilted and tender.
5. 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.