Lentil Soup with Balsamic-Roasted Winter Vegetables
Myrecipes.com
Myrecipes.com
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Ingredients

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

Instructions

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