Lentil Soup with Balsamic Roasted Winter Vegetables


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 Tbs balsamic vinegar, divided
2 Tbs olive oil
1/8 tsp kosher salt
1 cup (4 ounces) chopped pancetta
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 Tbs fresh thyme leaves
1 Tbs minced garlic
½ tsp black pepper
¼ cup dry white wine
1¼ 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.

Servings: 6
Serving size about 1 1/2 cups

Nutritional Information
Per Serving

Calories 332
Calories from Fat 60
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


Recipe Source: Cooking Light

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