Lentil Soup With Balsamic Roasted Winter Vegetables

Total Time
Prep 15 mins
Cook 45 mins

From Cooking Light

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
  3. 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.
  4. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.
  5. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
  6. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
  7. Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan.
  8. 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.
  9. Add chard, and cook 2 minutes or until wilted.
Most Helpful

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.

NikInCalifornia March 01, 2013