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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)

Description

The Flavor Of This Dish Improves On The Second Day, So It's Ideal To Make In Advance. Add The Chard Just Before Serving To Preserve Its Color. Stir In A Little Water When You Reheat The Soup If It's Too Thick.

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