Lentil Soup with Balsamic-Roasted Winter Vegetables
Lentil Soup with Balsamic-Roasted Winter Vegetables might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 376 calories, 16g of protein, and 13g of fat. This recipe serves 6. It will be If you have lentils, kosher salt, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
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.
Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp.
Remove from pan with a 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 a 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.