Lentil Soup with Balsamic Roasted Winter Vegetables

This soup was amazing! I loved the balsamic flavor, but you could also taste all the wonderful vegetables. There is nothing I would change, except perhaps cut the recipe in half since it makes a lot of soup.

1 large sweet potato, peeled and cubed
2 parsnips, peeled and cubed
2-3 carrots, peeled and cubed
1 T olive oil
4 T balsamic vinegar, divided
4 slices Canadian bacon, chopped
2 shallots, diced
1 red onion, diced
1 t minced garlic
1/2 t black pepper
1/4 c. dry white wine
1 c. dried lentils
6 c. broth
6 c. Swiss chard leaves, torn into small pieces

Combine sweet potato, parsnip, carrot, 3 tablespoons vinegar, and oil 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 Canadian bacon in a large pot over medium-high heat for 5 minutes. Add shallots and onion; cook 15 minutes or until golden brown. Add remaining 1 tablespoon vinegar, garlic, and pepper; cook 1 minute. Add wine, scraping pan to loosen browned bits. Add lentils, and 4 cups broth to pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered. Add chard, and cook 5 minutes or until wilted.

-Adapted from Cooking Light

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