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SOUPS
Lentil Soup with Balsamic- Roasted Winter
Vegetables
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Lentil
Soup with Balsamic-Roasted Winter Vegetables |
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Even better on
the second day...
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1
2/3 cups |
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cubed, peeled sweet potato (about 8
ounces) |
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1
2/3 cups |
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cubed, peeled parsnip (about 8 ounces) |
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1
2/3 cups |
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cubed, peeled carrot (about 8 ounces) |
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3
Tbs |
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balsamic vinegar, divided |
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2
Tbs |
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olive oil |
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1/8
tsp |
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kosher salt |
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1
cup |
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(4
ounces) chopped pancetta |
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1
cup |
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chopped shallots (about 6 large) |
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1
cup |
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chopped red onion (about 1 medium) |
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1
Tbs |
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fresh thyme leaves |
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1
Tbs |
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minced garlic |
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½
tsp |
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black pepper |
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¼
cup |
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dry
white wine |
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1¼
cups |
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dried lentils |
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6
cups |
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fat-free, less-sodium chicken broth,
divided |
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8
cups |
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Swiss chard, trimmed and chopped (about
9 ounces) |
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1 |
Preheat oven
to 375°F. |
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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. |
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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. |
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Servings: 6 |
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Yield: Serving
size about 1 1/2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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332.25 |
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Calories From Fat (18%) |
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60.18 |
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% Daily Value |
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Total Fat
6.81g |
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10% |
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Saturated Fat 1.15g |
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6% |
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Cholesterol
9.45mg |
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3% |
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Sodium
956.17mg |
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40% |
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Potassium
1138.71mg |
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33% |
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Carbohydrates
50.51g |
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17% |
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Dietary Fiber 17.45g |
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70% |
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Sugar 7.82g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
33.06g |
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Protein
19.09g |
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38% |
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WW
POINTS: 6
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Recipe Source |
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Cooking Light |
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