Lentil Soup with Balsamic-Roasted Winter Vegetables

recipe

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 373
Fat 11.7 g
Satfat 3.5 g
Monofat 6.4 g
Polyfat 1.6 g
Protein 18.8 g
Carbohydrate 51 g
Fiber 15.3 g
Cholesterol 14 mg
Iron 6.4 mg
Sodium 875 mg
Calcium 118 mg

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, lower-sodium chicken broth, divided {Check for Gluten}
8 cups Swiss chard, trimmed and chopped (about 9 ounces)

Preparation

1. Preheat oven to 375°.

2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, olive oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.

3. 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. Add thyme, garlic, remaining 1 tablespoon vinegar, and pepper, and 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, uncovered, 15 minutes. Add chard, and cook 2 minutes or until wilted.

Note:

Jennifer Martinkus,

Cooking Light Gluten-Free Cookbook

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note