This is one of my absolute favorite weeknight meals. What’s better than throwing a whole bunch of healthy ingredients in one big pot, letting it simmer and do it’s thing, and ending up with a delicious, hearty dinner and leftovers for the next couple days!? Not much, my friends! I’m so excited that it’s finally sweater weather in San Diego… I’ve been dying for the opportunity to cozy up with a big bowl of hearty soup, this is the ultimate recipe to satisfy all the Fall feels.

There’s a few reasons why I’m totally obsessed with this soup. First of all, it’s just so yummy and satisfying. That freshly shaved Parmesan cheese on top just melts right into the soup and it’s love at first bite. But what really makes this recipe a serious winner is that the ingredients not only taste great, they’re also are super nutrient-dense.  The lentils are packed with protein and fiber and tons of vitamins and minerals. Besides the lentils, there’s also onions, carrots, celery, tomatoes, and kale in there. Talk about getting a rainbow of veggies in a bowl (and all those different colors mean you’re getting a huge variety of nutrients and antioxidants). And then I added an extra nutritional punch by using Bare Bones bone broth (a San Diego-based company, btw!). Not only does the bone broth add a ton of extra flavor and protein, it’s also a great source of collagen which soothes joints, supports immunity, strengthens bones, nails, and hair, and rejuvenates skin. Yes please! Oh and the soup is totally gluten-free and uses Banza pasta for the noodles, which is made from chickpeas! I told ya it’s a healthy recipe!