Lentil Soup with Balsamic-Roasted Winter Vegetables

Ingredients

• 3 tablespoons balsamic vinegar divided
• 0.5 teaspoon pepper black
• 8 ounces carrots cubed peeled
• 1.3 cups lentils dried
• 0.3 cup cooking wine dry white
• 1 tablespoon thyme leaves fresh
• 1 tablespoon garlic minced
• 0.1 teaspoon kosher salt 
• 6 cups lower-sodium chicken broth fat-free divided
• 2 tablespoons olive oil 
• 4 ounces pancetta chopped
• 8 ounces parsnips cubed peeled
• 1 cup onion red chopped 1 medium
• 1 cup shallots chopped 6 large
• 8 ounces sweet potatoes and into cubed peeled
• 9 ounces swiss chard trimmed chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 37
2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, olive oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a foil-lined jelly-roll pan; bake at 375 for 30 minutes or until lightly browned, stirring occasionally. Set aside.
3. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp.
4. Remove from pan with a slotted spoon; set aside.
5. Add shallots and onion to drippings in pan; cook 15 minutes or until golden.
6. Add thyme, garlic, remaining 1 tablespoon vinegar, and pepper, and cook 1 minute.
7. Add wine, scraping pan to loosen browned bits.
8. Add pancetta, lentils, and 4 cups broth to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
9. Add remaining 2 cups broth and roasted vegetables to pan, and simmer, uncovered, 15 minutes.
10. Add chard, and cook 2 minutes or until wilted.