Recipe by dicentra
From Cooking Light
Top Review by NikInCalifornia
I've been making this recipe for years. Love it and all the healthy additions jazz up the lentils.
The notes from my recipe that I clipped from Cooking Light in 2006 say:
The flavor of this dish improves on the second day so it's ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it's too thick.
- 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 white wine
- 1 1⁄4 cups dried lentils
- 6 cups chicken broth, divided
- 8 cups swiss chard, trimmed and chopped (about 9 ounces)
Directions See How It's Made
- 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.
- 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.