Lentil Soup With Balsamic-Roasted Winter Vegetables

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!