Appetizers / Soups / Salads

Lentil Soup with Balsamic Roasted Winter Vegetables is for Dinner.

Lentil Soup with Balsamic Roasted Winter Vegetables takes several minutes to prepare.

Lentil Soup with Balsamic Roasted Winter Vegetables takes several minutes to cook.

Lentil Soup with Balsamic Roasted Winter Vegetables makes 8 servings.

The ingredients for Lentil Soup with Balsamic Roasted Winter Vegetables are:

Sweet potato, 1 2/3 cup, cubes, about 8oz, w/ or w/o peel
Parsnip, 1 2/3 cup cubes, about 8oz, peeled
Carrots, raw, 1 2/3 cup, peeled, chopped
balsamic vinegar, 3 tablespoons, divided
olive Oil, 2 tbsp
Salt, 1/8 tsp
Amy Lu Apple and Gouda cheese chicken sausage, 2 links
Shallots, 1cup chopped
Red Onions, raw, 1 cup, chopped
Tyme, fresh, 1 tbsp
Garlic, 1Tbsp minced
Pepper, black, 1/2 tsp or to taste
White Wine, 1/2 fl oz
Lentils, 1 1/4 cup
Soup, chicken broth, canned, less/reduced sodium, 6 cups
Kale, 8 cups, chopped

Here is how you make Lentil Soup with Balsamic Roasted Winter Vegetables:

1. Preheat oven to 375.2. Combine sweet potato, parsnip, carrot, 2 Tbsp 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 375 for 30 minuts or until lightly browned, set aside.3. Cook sausage in a Dutch oven over medium-high heat 8 minutes or until nicely browned. 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 1Tbsp vinegar, thyme garlic and pepper; cook 1 minute. Add wine, scraping pan to loosen browned bits. Add sausage, lentils, and 4 cups broth and roasted vegetables to pan and simmer 15 minutes, uncovered. 4. Add Kale, and cook 2 minutes or until wilted (add more broth or water to adjust desired consistency of soup, adjust servings accordingly; 1 added 2 more cups water).Yield: 8 servings, serving size about 1 1/2 cupsNumber of Servings: 8Recipe submitted by SparkPeople user JOY1918.

The nutritional information for Lentil Soup with Balsamic Roasted Winter Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 236.2

• Total Fat: 5.3 g
• Cholesterol: 10.8 mg
• Sodium: 695.8 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 8.2 g
• Protein: 12.2 g