Winter Lentil and Kale Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, nutrient-packed stew combining tender lentils and crisp kale in a savory broth. This soup recipe, ready in about 70 minutes, pairs Lentils, Kale, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, 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 Lentils
• 1 bunch Kale
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Carrots
• 1 stalk Celery
• 1 can (14 oz) Tomatoes
• 4 cups Vegetable broth
• 1 tsp Thyme
• 1 Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 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 olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Step 2: Add lentils, tomatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
3. Step 3: Stir in chopped kale and cook for 5 minutes until wilted. Adjust seasoning and serve hot.