I also added a couple of suggestions based on my experiences making it.
Enjoy!!!
Quote:
Lentil Soup with Balsamic-Roasted Winter Vegetables
From: http://find.myrecipes.com/recipes/re...ipe_id=1141995
The flavor of this dish improves on the second day, so it's ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it's too thick.
1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled carrot (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup (4 ounces) chopped pancetta [To be strictly SBD, try substituting 4oz of turkey bacon, then add a little olive oil when you saute the veggies]
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups fat-free, less-sodium chicken broth, divided [I used at least 8 cups of water in addition to this, and probably could have added more!]
8 cups Swiss chard, trimmed and chopped (about 9 ounces)
Preheat oven to 375°.
Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, 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. [I added at least 4 more cups of water at this point] Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth [I added another 4+ cups of water here--this was like extra thick stew otherwise, and I really was aiming for "soup"] and roasted vegetables to pan, and simmer 15 minutes, uncovered. Add chard, and cook 2 minutes or until wilted.
Yield: 6 servings (serving size: about 1 1/2 cups)
CALORIES 373 (28% from fat); FAT 11.7g (sat 3.5g,mono 6.4g,poly 1.6g); IRON 6.4mg; CHOLESTEROL 14mg; CALCIUM 118mg; CARBOHYDRATE 51g; SODIUM 875mg; PROTEIN 18.8g; FIBER 15.3g
Cooking Light, JANUARY 2006
Lentil Soup with Balsamic-Roasted Winter Vegetables
From: http://find.myrecipes.com/recipes/re...ipe_id=1141995
The flavor of this dish improves on the second day, so it's ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it's too thick.
1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled carrot (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup (4 ounces) chopped pancetta [To be strictly SBD, try substituting 4oz of turkey bacon, then add a little olive oil when you saute the veggies]
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups fat-free, less-sodium chicken broth, divided [I used at least 8 cups of water in addition to this, and probably could have added more!]
8 cups Swiss chard, trimmed and chopped (about 9 ounces)
Preheat oven to 375°.
Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, 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. [I added at least 4 more cups of water at this point] Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth [I added another 4+ cups of water here--this was like extra thick stew otherwise, and I really was aiming for "soup"] and roasted vegetables to pan, and simmer 15 minutes, uncovered. Add chard, and cook 2 minutes or until wilted.
Yield: 6 servings (serving size: about 1 1/2 cups)
CALORIES 373 (28% from fat); FAT 11.7g (sat 3.5g,mono 6.4g,poly 1.6g); IRON 6.4mg; CHOLESTEROL 14mg; CALCIUM 118mg; CARBOHYDRATE 51g; SODIUM 875mg; PROTEIN 18.8g; FIBER 15.3g
Cooking Light, JANUARY 2006