Recipe information
Yield
Serves 4
Ingredients
1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
8 radicchio leaves
Preparation
Step 1
Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
Step 2
Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
Step 3
Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
Nutrition Per Serving
Per serving: calories
239; total fat
8 g; saturated fat
1 g; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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