Lentil Soup with Balsamic Roasted Vegetables (serves 4, with leftovers)
- 2 tbsp olive oil, divided
- 3 tbsp balsamic vinegar, divided
- 1 medium sweet potato, peeled and cubed
- 2-3 parsnips, peeled and sliced
- 2-3 carrots, peeled and sliced
- 1/2 tsp salt, divided (or to taste)
- 1/4 tsp black pepper, divided (or to taste)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp fresh thyme leaves
- 1/3 cup dry white wine
- 1 1/4 cup dried lentils (I used French lentils)
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 bunch Swiss chard, stems removed and leaves chopped
In a 9 x 13 pan, toss together 1 tbsp olive oil, 2 tbsp balsamic vinegar, chopped sweet potatoes, parsnips and carrots. Season with 1/4 tsp salt, and 1/8 tsp black pepper.
Roast vegetables until tender, about 30 minutes, stirring occasionally.
While vegetables are roasting, heat remaining 1 tbsp olive oil in a large dutch oven or soup pot over medium heat.
Saute onions until soft and lightly golden, about 10 minutes.
Add garlic, thyme and remaining 1 tbsp balsamic vinegar. Season with a pinch of salt and pepper. Cook for another minute.
Pour in wine, scraping up any bits off the bottom of the pan.
Add lentils and 4 cups of broth. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender 30-45 minutes (depends on type of lentils, check lentil package for more information).
Remove cover and add roasted vegetables and remaining 2 cups of broth. Simmer uncovered for another 15 minutes.
Stir in Swiss chard and cook until wilted, about 2 minutes.
Season with remaining salt and pepper, if needed.
For a printable recipe click here