Lentil Soup with Roasted Vegetables
Ingredients
- 1⅔ cups cubed peeled sweet potato, (about 8 ounces)
- 1⅔ cups cubed peeled parsnip (about 8 ounces)
- 1⅔ cups cubed peeled carrot (about 8 ounces)
- 3 tablespoons Dark Balsamic vinegar, divided
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- ¼ teaspoon sea 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
- ½ teaspoon fresh ground black pepper
- ¼ cup dry white wine
- 1¼ cups dried lentils
- 6 cups fat-free, less-sodium chicken broth, divided
- 8 cups Swiss chard, trimmed and chopped (about 9 ounces)
Instructions
- Preheat oven to 375°.
- Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, Extravagonzo Roasted Garlic Culinary 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.
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