This Lentil Soup with Balsamic Roasted Vegetables is one of my favorite soup recipes from Cooking Light.
If you’re thinking that this soup looks quite thick, you’re definitely right! It’s really more of a stew than a soup. Add more broth if you want it more soupy. And it’s a lentil soup that tastes better with age. Make it one day, and enjoy it the next. It’s a hearty, full of veggies and lentils kind of soup!
- sweet potato
- balsamic vinegar
- olive oil
- red onion
- fresh thyme
- white wine
- dried lentils
- chicken broth
- Swiss chard
- salt and pepper
How to make Lentil Soup with Balsamic Roasted Vegetables:
The first step is roasting the vegetables.Combine the sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil and salt in a large bowl; toss well. Arrange the vegetable mixture in a single layer on a large foil-lined rimmed baking sheet; bake for 30 minutes or until lightly browned, stirring occasionally. Set aside when finished roasting.
As mentioned before, this soup tastes better when made one day and eaten the next. If you plan to make it that way, add the chard to the soup on the 2nd day when ready to serve. That will help the chard to maintain its bright color.
To make this soup gluten free, just be sure to use a brand of broth that is known to be gluten-free. If making this soup as Vegetarian, leave out the pancetta (or use a veggie-based meat substitute) and use vegetable broth in place of the chicken broth.
This Lentil Soup with Balsamic Roasted Vegetables is full of good-for-you ingredients. It’s filling and wonderful, and leftovers are good too. Enjoy!
Ingredient substitution suggestions:
- substitute red or white potatoes for the sweet potatoes
- substitute butternut squash or rutabaga for the parsnips
- use red wine instead of white wine
- try using bacon in place of pancetta
- vegetable broth may be used in place of chicken broth
- use spinach in place of Swiss chard
Here are a few more soup recipes you might like to try:
Lentil Soup with Balsamic Roasted Vegetables
- 1⅔ cups cubed, peeled sweet potato
- 1⅔ cups cubed, peeled parsnip
- 1⅔ cups cubed, peeled carrot
- 3 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- ⅛ teaspoon kosher salt
- 4 ounces (1 cup) chopped pancetta
- 1 cup chopped shallots (about 6 large)
- 1 cup chopped red onion
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
- ¼ cup dry white wine
- 1¼ cups dried lentils
- 8 cups fat-free, less-sodium chicken broth, divided
- 8 cups Swiss chard, trimmed and chopped (about 9 ounces)
- Preheat oven to 375°F.
- Combine the sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil and salt in a large bowl; toss well. Arrange the vegetable mixture in a single layer on a large foil-lined rimmed baking sheet; bake for 30 minutes or until lightly browned, stirring occasionally. Set aside when finished roasting.
- Cook the pancetta in a Dutch oven over medium-high heat for 8 minutes or until crisp. Remove from the pan with a slotted spoon; set aside. Add the shallots and onion to the drippings in the pan; cook 15 minutes or until golden brown. Add the remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook for about 1 minute. Add the wine, scraping the pan to loosen the browned bits. Add the pancetta, lentils and 5 cups broth to pan. Bring to boil. Cover, reduce heat, and simmer 30 minutes. Add the remaining 3 cups broth and roasted vegetables to the pan, and simmer 15 minutes, uncovered. Add the chard, and cook 2 minutes or until wilted.
- If you are making this recipe GLUTEN FREE, just be sure to use brands of pancetta and chicken broth that are known to be GF.