Williams-Style Lentil and Kale Soup

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

A deeply flavorful, protein-packed soup with earthy lentils and wilted kale. This soup recipe (vegetarian), ready in about 50 minutes, pairs lentils, kale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 dried green lentils
• 2 cups chopped kale
• 1 small diced onion
• 1 medium diced carrot
• 2 stalks diced celery
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1/2 tsp dried thyme

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Sauté 1 diced onion, 1 diced carrot, 2 diced celery stalks, and 2 minced garlic cloves in a large pot over medium heat for 5-6 minutes until softened and fragrant.
2. Step 2: Add 1 cup dried green lentils, 4 cups vegetable broth, and 1/2 tsp dried thyme. Bring to a simmer, then reduce heat to low and cover.
3. Step 3: Cook for 25-30 minutes until lentils are tender. Stir in 2 cups chopped kale and cook uncovered for 5 minutes until kale is wilted and bright green.