Recipe 51 - Lentil Soup w/Balsamic Roasted Winter Vegetables

Let's call this meal what it was: A Dinner Fit For Dames.  

And while we're at it, let's just call this recipe what it is:  the best darn lentil soup I've ever tasted ever.   I'm being entirely earnest.  I know I made it and that this fact makes me completely biased.  But know this:  I am always right.  Especially when Blue and I join forces to host a Downton Abbey finale party for 6 lovely ladies dames with an affinity for British accents (and men), excellent food, and of course, Dame Maggie Smith, who, incidentally, stole the entire show.  I dare you to watch the following video and not laugh. 

It can't be done.  You know you watched it five more times.  

I totally already bought the DVDs.

Anyways, onto the main event.   A few quick thoughts and tips: I was delighted by the pretty factor of the rainbow chard at the grocery store, so I used it.  It was a feast for the mouth AND the eyes!  This recipe makes more than the 6.5 servings it claims.   We had enough for 7 to have seconds and for two leftover meals!    Finally, I was cooking for vegetarians, and consequently left out the pancetta.  I bet it's really good with it, but it was also really really good without it.  Instead of browning the onions in the fat, I added a little olive oil.  

I served this soup w/Pumpkin Cornbread (except I made it with squash it was what I had) and regular cornbread.  This was a decidedly more exciting combination than when I ate the leftovers with a regular dinner roll, but it's really up to you!  For desert I made Blackberry-Lemon Pudding Cake.  It was good warm, but even better cold, and even more better with some extra blueberries (I like them frozen) mixed in.  Photos below!

Lentil Soup w/Balsamic Roasted Winter Vegetables
(myrecipes.com via Cooking Light)

Steamy hot, like Mr. Kemal Pamuk.

Ingredients:

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

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

8  cups  Swiss chard, trimmed and chopped (about 9 ounces)

Directions:

Preheat oven to 375°.

1) Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.

2) 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.

3) Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.

4) Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.

5) Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute. Add wine, scraping pan to loosen browned bits.

6) Add pancetta, lentils, and 4 cups broth to pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

7) Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.

8) Add chard, and cook 2 minutes or until wilted.

9) I'll try not to look smug now that you've just admitted that it is the best darn lentil soup ever.

Chase this with a picture of some Blackberry-Lemon Pudding Cake: 

You're welcome for that cleansed palate (and also plate).