Black Lentils with Radicchio & Speck

· 1¼ cups balsamic vinegar
· 1½ cups black lentils or French green lentils
· 6 cups chicken stock or water
· salt & pepper, to taste
· 6 slices of speck
· 3 tablespoons extra virgin olive oil + more for drizzling
· 2 tablespoons unsalted butter
· 2 stalks celery, finely chopped
· 1½ small red onions, finely chopped
· 2 cloves garlic, finely chopped
· 4 sprigs fresh thyme
· 2 heads radicchio

Directions

Preheat oven to 375°F.
Simmer vinegar in a small non-reactive saucepan until reduced to about ¼ cup. This will take about 8–10 minutes. Once done, set aside.
Bring lentils, stock, and salt and pepper to a simmer in a medium saucepan.
Simmer, uncovered, until the lentils are just tender. This will take about 25 minutes.
While lentils simmer, brush both sides of speck with olive oil and place on a baking sheet, being careful not to overlap slices.
Bake until speck is golden brown and crisp. This will take about 8 minutes.
In a medium saucepan, add butter, stir in celery, onion, garlic, thyme. Cook, stirring often, until vegetables are softened. This will take about 10 minutes.
Cut radicchio into quarters and drizzle with a bit of olive oil.
Season with salt and pepper and roast on a baking sheet until edges are charred. This will take about 8–10 minutes. (For a little extra char, you can briefly broil after roasting)
Drain lentils and stir into vegetables.
Cook together for 1 minute.
To plate, serve speck on top of lentils. Place charred radicchio on top, and drizzle with balsamic syrup and olive oil.

Photography by Linda Pugliese, Food and Styling by Carlo Geraci

VIEW MORE RECIPES >