Lentil Soup with Balsamic Roasted Winter Vegetables

One of my favorite soup recipes from Cooking Light: Lentil Soup with Balsamic Roasted Vegetables

Yield: 6 servings (1 1/2 cups per serving)

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Lentil Soup with Balsamic Roasted Vegetables


  • 1 2/3 cups cubed, peeled sweet potato
  • 1 2/3 cups cubed, peeled parsnip
  • 1 2/3 cups cubed, peeled carrot
  • 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
  • 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 375°F.
  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 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 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 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.
  • Nutritional Information per 1 1/2 cup serving Calories 332, Total Fat 7g, Saturated Fat 1g, Cholesterol 9.5mg, Sodium 996g, Potassium 1139mg, Carbohydrates 51g, Dietary Fiber 17.5g, Sugar 8g, Net Carbs 33.5g, Protein 19g
  • Weight Watchers: Points Plus 8, Old Program 6
SOURCE:  RecipeGirl.com (via Cooking Light)

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