Lentil Soup with Balsamic Roasted Vegetables

Instructions

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