Ingredients for Lentil Soup With Balsamic Roasted Winter Vegetables
- Sweet Potatoes
- Parsnips
- Carrots
- Balsamic Vinegar
- Olive Oil
- Kosher Salt
- 4 ounces pancetta, diced
- Shallot
- Red Onion
- Fresh Thyme Leave
- 2 cloves garlic, minced
- Black Pepper
- Dry White Wine
- Dried Lentils
- Chicken Broth
- Swiss Chard
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How to Make Lentil Soup With Balsamic Roasted Winter Vegetables
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the sweet potato, parsnip, carrot, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, and 1 teaspoon salt. Toss well to coat.
- Arrange the vegetable mixture in a single layer on a large foil-lined jelly-roll pan.
- Bake for 30 minutes, or until lightly browned, stirring occasionally.
- Remove from oven and set aside.
- Meanwhile, cook the diced pancetta in a Dutch oven over medium-high heat for 8 minutes, or until crisp. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pot.
- Add the minced shallots and chopped onion to the Dutch oven and cook in the pancetta fat for 15 minutes, or until golden brown.
- Stir in the remaining 1 tablespoon balsamic vinegar, thyme, minced garlic, and black pepper. Cook for 1 minute.
- Pour in the red wine, scraping the bottom of the pan to loosen any browned bits.
- Add the cooked pancetta, lentils, and 4 cups of broth to the pan. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Stir in the remaining 2 cups of broth and the roasted vegetables. Simmer uncovered for 15 minutes.
- Add the chopped Swiss chard and cook for 2 minutes, or until wilted.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
37g
Fat
5g
Carbs
17g
