Lentil Soup with Balsamic-Roasted Winter Vegetables

Lentil-soup-ck-1141995-l

(19) Course Soups and Stews

Ingredients in this Recipe

1 1/4 cups dried lentils
1 2/3 cups cubed peeled carrot (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 cup (4 ounces) chopped pancetta
1 cup chopped red onion (about 1 medium)
1 cup chopped shallots (about 6 large)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1/8 teaspoon kosher salt
2 tablespoons olive oil
3 tablespoons balsamic vinegar, divided
6 cups fat free, less sodium chicken broth, divided
8 cups Swiss chard, trimmed and chopped (about 9 ounces)

Recipe Preparation

See Full Recipe at MyRecipes

Comments

MyRecipes

See all 49,075 recipes
www.myrecipes.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Sausage and Lentil Stew

Food52

(0)
Chorizo and Parsnip Soup

Food.com

(1)
Broccoli Raab Curry Lentil Soup

Food52

(0)