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Sweet & sour radicchio with toasted crumbs & herby lentils

A serving of sweet & sour radicchio with toasted crumbs & herby lentils

Sweet & sour radicchio with toasted crumbs & herby lentils

Name: Sweet & sour radicchio with toasted crumbs & herby lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 5 tbsp extra virgin olive oil or rapeseed oil, plus extra for drizzling; 1 small red onion finely chopped; 15g flat-leaf parsley leaves picked and finely chopped, stalks finely chopped; 2 garlic cloves crushed; 400g can black or green lentils drained; 15g mint leaves picked and finely chopped; 3 tbsp sherry or red wine vinegar; 100g sourdough or focaccia, pulsed to fine crumbs in a food processor; 1 radicchio (about 500g), quartered, cored and leaves separated

Ed Smith

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins - 25 mins

A star rating of 2.4 out of 5.3 ratingsRate

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Cook lentils with plenty of herbs and some vinegar for an easy and healthy supper. The radicchio and crumbs add more flavour and need only minimal cooking

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

5 tbsp extra virgin olive oil

or rapeseed oil, plus extra for drizzling
1 small red onion

finely chopped
15g flat-leaf parsley

leaves picked and finely chopped, stalks finely chopped
2 garlic cloves

crushed
400g can black or green lentils

drained
15g mint

leaves picked and finely chopped
3 tbsp sherry

or red wine vinegar
100g sourdough

or focaccia, pulsed to fine crumbs in a food processor
1 radicchio

(about 500g), quartered, cored and leaves separated

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Nutrition: Per serving

kcal574
fat30g
saturates4g
carbs52g
sugars6g
fibre11g

high
protein18g
salt1g

Method

step 1

Heat 1 tbsp of the oil in a medium saucepan over a medium heat and fry the onion with a pinch of sea salt flakes for 4-5 mins until starting to soften but not colour.
step 2

Add the parsley stalks and half the garlic to the onions, then tip in the lentils and 300ml water. Bring to a simmer and cook for 5 mins, shuffling the pan occasionally – when ready, the lentils should be loose and a little brothy (but not soupy). Add two-thirds of the chopped parsley leaves, two-thirds of the mint, 1 tbsp more oil and 2 tsp of the vinegar. Simmer for 2 mins, then reduce the heat to low just to keep warm.
step 3

Meanwhile, heat 2 tbsp of the oil in a large frying pan over a medium- high heat. After 45 seconds or so, fry the breadcrumbs for 3-4 mins, tossing to coat and stirring occasionally until golden. Reduce the heat to low, stir in the remaining garlic and parsley leaves, cook for 1 min, then transfer to a bowl. Wipe the pan clean with kitchen paper.
step 4

Heat another 1 tbsp oil in the pan over a medium-high heat and cook the radicchio leaves for 1 min, turning often using tongs until they become glossy and slightly wilted (you may need to do this in batches at first, then put all the leaves in the pan once they’ve all wilted). Make a gap in the middle using a spoon and add the rest of the vinegar along with 1 tbsp water. Turn off the heat and quickly stir the leaves around the pan to wilt further in the steam. Season with sea salt and the remaining mint.
step 5

Divide the lentils between two shallow bowls or plates. Drizzle with a little more oil, top with the leaves and any pan juices, and scatter over the crumbs to serve.

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A star rating of 2.4 out of 5.3 ratings

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