Lentil Soup with Balsamic-Roasted Winter Vegetables

Lentil Soup with Balsamic-Roasted Winter Vegetables
Photo by Jan Smith

Ingredients

  • ½ teaspoon black pepper
  • 1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
  • 2 tablespoons olive oil
  • 6 cups fat-free, less-sodium chicken broth, divided
  • 1 cup (4 ounces) chopped pancetta
  • 1 cup chopped shallots (about 6 large)
  • ¼ cup dry white wine
  • + 9 more ingredients
    • 3 tablespoons balsamic vinegar, divided
    • 1 2/3 cups cubed peeled parsnip (about 8 ounces)
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon minced garlic
    • 1/8 teaspoon kosher salt
    • 8 cups Swiss chard, trimmed and chopped (about 9 ounces)
    • 1 ¼ cups dried lentils
    • 1 2/3 cups cubed peeled carrot (about 8 ounces)
    • 1 cup chopped red onion (about 1 medium)

Preheat oven to 375°. 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 at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside. C...

View full recipe at My Recipes

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