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Lentil Soup with Balsamic-Roasted Winter Vegetables

Even better on the second day...

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

Yield: Serving size about 1 1/2 cups

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