Prep 15 mins
Cook 45 mins
From Cooking Light
- 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)
- 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.
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.