Lentil Soup with Balsamic-Roasted Winter Vegetables

By AnnSmith

the flavor of this dish improves on the second day. Stir in a little water when you reheat the sou0 if it's too thick

Ingredients

• 1 2/3 cups cubed peeled sweet potato (or 1 small can of sweet potatoes)
• 1 2/2 cups cubed peeled parsnip
• 1 2/3 cups cubed peeled carrot
• 2 able balsamic vinegar
• 2 tables olive oil
• 1/8 tsp kosher salt
• 1 cup ( 4 ounces) chopped pancetta
• 1 cup chopped shallots (about 6 large)
• 1 cup chopped red onion ( about 1 medium)
• 1 tabls fresh thyme leaves
• 1 tables balsamic vinegar
• 1/2 tsp black pepper
• 1/4 cup dry white wine
• 1 /4 cup dried lentils
• 6 cups fat-free, less sodium chicken broth, divided

Preparation

Step 1

Preheat oven to 375 degrees. Combine first 6 ingredients in a large bowl, toss well (if using canned sweet potatoes, add to vegetables after they are cooked). Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan, bake at 375 degrees 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. Remover from pan with a slotted spoon; et aside. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown. Add thyme, garlic, 1 tbles vinegar and pepper and cook 1 min. 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.