Lentil Soup With Balsamic Roasted Winter Vegetables

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 2/3 cups cubed peeled sweet potatoes (about 8 ounces)
• 1 2/3 cups cubed peeled parsnips (about 8 ounces)
• 1 2/3 cups cubed peeled carrots (about 8 ounces)
• 3 tablespoons balsamic vinegar, divided
• 2 tablespoons olive oil
• 1/8 teaspoon kosher salt
• 1 cup chopped pancetta
• 1 cup chopped shallot (about 6 large)
• 1 cup chopped red onion (about 1 medium)
• 1 tablespoon fresh thyme leave
• 1 tablespoon minced garlic
• 1/2 teaspoon black pepper
• 1/4 cup dry wine
• 1 1/4 cups dried lentils
• 6 cups chicken broth, divided
• 8 cups swiss chard, trimmed and chopped (about 9 ounces)

Recipe

• 1 preheat oven to 375°.
• 2 combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
• 3 arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. set aside.
• 4 cook pancetta in a dutch oven over medium-high heat 8 minutes or until crisp. remove from pan with a slotted spoon; set aside.
• 5 add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
• 6 add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
• 7 add wine, scraping pan to loosen browned bits. add pancetta, lentils, and 4 cups broth to pan.
• 8 bring to a boil. cover, reduce heat, and simmer 30 minutes. add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.
• 9 add chard, and cook 2 minutes or until wilted.