Lentil Soup with Balsamic Roasted Vegetables

Name: Lentil Soup with Balsamic Roasted Vegetables
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1⅔ cups cubed, peeled sweet potato; 1⅔ cups cubed, peeled parsnip; 1⅔ cups cubed, peeled carrot; 3 tablespoons balsamic vinegar, (divided); 2 tablespoons olive oil; ⅛ teaspoon kosher salt; 4 ounces (1 cup) chopped pancetta; 1 cup chopped shallots ((about 6 large)); 1 cup chopped red onion; 1 tablespoon fresh thyme leaves; 1 tablespoon minced garlic; ½ teaspoon black pepper; ¼ cup dry white wine; 1¼ cups dried lentils; 8 cups fat-free, less-sodium chicken broth, (divided); 8 cups Swiss chard, (trimmed and chopped (about 9 ounces))

This soup is perfect for lunch or dinner on a cold winter day.

⏱️ 135 menit 🔪 Persiapan: 30 menit 🔥 Masak: 105 menit 📊 Sulit 👁️ 5 dilihat

👨‍🍳 Mulai Masak

Lentil Soup with Balsamic Roasted Vegetables

Foto: RecipeGirl

Bahan-bahan

6 porsi

1⅔ cups cubed, peeled sweet potato
1⅔ cups cubed, peeled parsnip
1⅔ cups cubed, peeled carrot
3 tablespoons balsamic vinegar, (divided)
2 tablespoons olive oil
⅛ teaspoon kosher salt
4 ounces (1 cup) chopped pancetta
1 cup chopped shallots ((about 6 large))
1 cup chopped red onion
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
½ teaspoon black pepper
¼ cup dry white wine
1¼ cups dried lentils
8 cups fat-free, less-sodium chicken broth, (divided)
8 cups Swiss chard, (trimmed and chopped (about 9 ounces))

Langkah-langkah

Preheat oven to 375°F.
Combine the sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil and salt in a large bowl; toss well. Arrange the vegetable mixture in a single layer on a large foil-lined rimmed baking sheet; bake for 30 minutes or until lightly browned, stirring occasionally. Set aside when finished roasting.
Cook the pancetta in a Dutch oven over medium-high heat for 8 minutes or until crisp. Remove from the pan with a slotted spoon; set aside. Add the shallots and onion to the drippings in the pan; cook 15 minutes or until golden brown. Add the remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook for about 1 minute. Add the wine, scraping the pan to loosen the browned bits. Add the pancetta, lentils and 5 cups broth to pan. Bring to boil. Cover, reduce heat, and simmer 30 minutes. Add the remaining 3 cups broth and roasted vegetables to the pan, and simmer 15 minutes, uncovered. Add the chard, and cook 2 minutes or until wilted.