Lentil Soup with Balsamic-Roasted Root Vegetables

By Jennifer

Lentil Soup with Balsamic-Roasted Root Vegetables

This recipe is an adaptation from an old Cooking Light recipe, and it’s delicious.  Soup is great for weeknights, particularly busy weeknights when you are getting home at dinner time, because soup is even better after it’s sat a bit.  Make it earlier in the day, or the day ahead, knowing a busy night is coming up, and all you have to do is heat it up.  Serve it with crusty French bread.

  • 1 1/2 pounds of varied root vegetables (I used a bunch of stuff I got from our CSA pick-up – shout out to Farmer Dave! – kohlrabi, turnips, celery root, parsnips and carrots, but sweet potatoes or rutabagas would be good, too), peeled and cubed
  • 3 TBS balsamic vinegar, divided
  • 3 TBS olive oil, divided
  • 1/8 tsp kosher salt
  • 6 large shallots, chopped
  • 1 medium red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 TBS fresh thyme leaves
  • freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 1/4 cups French green lentils
  • 6 cups chicken or vegetable broth (I actually used turkey stock I’d made after Thanksgiving and froze)
  • 7 cups (about 8 oz) fresh greens, stems removed and chopped – I used spinach, from my CSA, but kale or swiss chard would be good, too

Vegetables ready to roast

Preheat oven to 375.  On a large rimmed cookie sheet toss together the root vegetables, 2 TBS balsamic vinegar, 2 TBS olive oil and the salt.

Vegetables are roasted

Bake for 30 minutes.

Onions in the pot

While vegetables are baking, heat remaining 1 TBS oil in a large pot over medium heat.

Onions and shallots sauteeing

Sautee the shallots and onion until tender and golden, about 10 minutes.  Add the garlic, thyme, black pepper to taste and the remaining 1 TBS vinegar, and cook, stirring, for a minute.  Add the wine, scraping up any bits stuck to the bottom of the pot.

Soup is cooking

Add the lentils and the broth, bring to a boil, cover, turn down to simmer, and let cook for 30 minutes.

Adding the greens

Remove the cover and add the roasted vegetables and the greens, stirring until greens are wilted.  If you make this ahead and at serving time it seems to thick, add a little water or broth while you’re re-heating it. (FYI, my 9 year old, who does not like green things in soup, ate two bowls of this, as well as four slices of buttered bread….)


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