Lentil Soup with Balsamic-Roasted Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 2/3 cups cubed peeled sweet potato (about 8 ounces) |
1 2/3 cups cubed peeled parsnip (about 8 ounces) |
1 2/3 cups cubed peeled carrot (about 8 ounces) |
3 tablespoons balsamic vinegar, divided |
2 tablespoons olive oil |
1/8 teaspoon kosher salt |
1 cup (4 ounces) chopped pancetta |
1 cup chopped shallots (about 6 large) |
1 cup chopped red onion (about 1 medium) |
1 tablespoon fresh thyme leaves |
1 tablespoon minced garlic |
1/2 teaspoon black pepper |
1/4 cup dry white wine |
1 1/4 cups dried lentils |
6 cups fat-free, lower-sodium chicken broth, divided |
8 cups swiss chard, trimmed and chopped (about 9 ounces) |
Directions:
1. Preheat oven to 375°.
2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, olive oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.
3. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside. Add shallots and onion to drippings in pan; cook 15 minutes or until golden. Add thyme, garlic, remaining 1 tablespoon vinegar, and pepper, and cook 1 minute. Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer, uncovered, 15 minutes. Add chard, and cook 2 minutes or until wilted.
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