Lentil Soup With Balsamic Roasted Winter Vegetables

“From Cooking Light”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
  3. Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.
  4. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.
  5. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
  6. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
  7. Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan.
  8. 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.
  9. Add chard, and cook 2 minutes or until wilted.

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