Lentil Soup With Balsamic-Roasted Winter Vegetables Recipe

Name: Lentil Soup With Balsamic-Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, less-sodium chicken broth, divided; 8 cups Swiss chard, trimmed and chopped (about 9 ounces)

Servings: persons

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, less-sodium chicken broth, divided
8 cups Swiss chard, trimmed and chopped (about 9 ounces)

1
Preheat oven to 375u00b0.
2
Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375u00b0 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 brown. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; 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 15 minutes, uncovered. Add chard, and cook 2 minutes or until wilted.

892

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Lentil Soup With Balsamic-Roasted Winter Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup With Balsamic-Roasted Winter Vegetables

How did you like this recipe?

Frequently Asked Questions