All right, it’s time to admit that fall is here. Every year I come in from summer kicking and screaming just a little bit, until I realize that the cooler weather and changing colors are kind of nice. I’m also a big fan of warm, hearty soups. Not so great in the hotter months but so perfect for fall.

I’ve already made this lentil soup twice in the last few weeks, and I’m planning to make it again any day now. This soup is great for lunch, complete with veggies, pasta, and protein packed lentils. It’s also proving to be perfect for my baby girl. She recently decided that she doesn’t like vegetables (major sigh), but she devours the pieces of kale, carrot, and tomato that have soaked up all the flavorful broth.

Any ideas for how to hide vegetables for one-ish year-old’s are welcome here! Until I figure out more ideas, Gianna and I will be having lots of lentil soup. Which is fine by me!

Fall Lentil Soup, inspired by Giada De Laurentiis

2 tablespoons olive oil
1/2 large onion, chopped
3 medium carrots, peeled and chopped
2 teaspoon garlic, minced
1 (14 1/2-oz) can diced tomatoes
1 1/4 cup lentils, rinsed and drained
1 1/2 cups low sodium chicken broth
4 1/2 cups water
5 thyme sprigs
1 Parmesan rind
2/3 cup whole grain elbow pasta
1 large handful chopped kale
2 generous pinches of chopped parsley.
1 1/2 teaspoons salt
1/2 teaspoon pepper

Heat the olive oil in a large pot over medium pot. Add the onion and carrots and saute until mostly cooked through, about 5-8 minutes. Stir in the garlic and cook for another minute. Add the tomatoes and their juices. Stir occasionally and cook for about 8 minutes, until the tomatoes start to break down.

Mix in the lentils and then add the chicken broth and water. Add the thyme sprigs and Parmesan rind and bring the pot to a boil. Reduce heat, cover, and simmer for about 30 minutes, until the lentils are soft.

Stir in the pasta and simmer for another 8 minutes, until the pasta is al dente. Add the kale, parsley, and salt and pepper to taste.

Remove the thyme sprigs and Parmesan rinds before serving