Rating: 4.5 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 9

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.

Jennifer Martinkus
Recipe by Cooking Light January 2006

Gallery

Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

373 calories; calories from fat 28%; fat 11.7g; saturated fat 3.5g; mono fat 6.4g; poly fat 1.6g; protein 18.8g; carbohydrates 51g; fiber 15.3g; cholesterol 14mg; iron 6.4mg; sodium 875mg; calcium 118mg.
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