Lentil Soup with Balsamic-Roasted Winter Vegetables

Name: Lentil Soup with Balsamic-Roasted Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar, divided; 1 teaspoons black pepper; 227 grams 2/3 cups cubed peeled carrot (about; 296 milliliters dried lentils; 59 milliliters dry white wine; 1 Tbsp fresh thyme leaves; 1 Tbsp minced garlic; 0 teaspoons kosher salt; 1 liters fat-free, lower-sodium chicken broth, divided; 2 Tbsps olive oil; 113 grams cup chopped pancetta; 227 grams 2/3 cups cubed peeled parsnip (about; 237 milliliters chopped red onion (about 1 medium); 237 milliliters chopped shallots (about 6 large); 227 grams 2/3 cups cubed peeled sweet potato (about; 255 grams cups Swiss chard, trimmed and chopped (about

Lentil Soup with Balsamic-Roasted Winter Vegetables might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 13g of fat, and a total of 382 calories. This gluten free and dairy free recipe serves 6. A mixture of lower-sodium chicken broth, thyme leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Autumn will be even more special with this recipe. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, olive oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a foil-lined jelly-roll pan; bake at 375 for 30 minutes or until lightly browned, stirring occasionally. Set aside.

Ingredients you will need

Sweet Potato