lentils with radicchio and onions :: CLOSED

LENTILS WITH RADICCHIO AND ONIONS
Sometimes city life is bittersweet. Yes, there are a myriad of advantages, like access to a cultural events, night life and a variety of vegan chow. Them there are the drawbacks: long lines, smaller living spaces, omnipresent traffic jams and higher prices. But it all evens out somehow.

You could say these lentils are also somewhat bittersweet. They get a dose of bitterness from the radicchio, which is tempered by the sweetness of the onions and sweet-starchiness of the lentils.

• 1 cup lentils, rinsed
• 2 cups vegetable stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 ½ T olive oil
• 1 medium Vidalia onion, diced
• 1 clove of garlic, sliced1 large head of radicchio, shredded or finely sliced
• ¼ tsp salt
• Fresh ground pepper
• 1½ T ume plum vinegar (Available in most Asian groceries or in the Asian aisle at major supermarkets)
• 1 T agave nectar

Serves 6-8

In a medium saucepan, bring stock to a boil. Toss in the bay leaf, thyme, and lentils, then cover and simmer for 40 minutes, until most of the liquid is absorbed. Drain well.

Heat oil over medium-low in a large sauté pan. Add the onions and garlic and sprinkle with the salt and fresh ground pepper. Saute until translucent, about 10 minutes.

Add the radicchio. Let it wilt a bit and then stir into the onion mixture. Cook for an additional 20 minutes, stirring occasionally (Tongs are helpful here). The radicchio will lose its trademark purple color and will “tan” to mushroom brown. The onions will also take on the brownish hue. This is normal. Remove from heat.

In a small bowl, whisk together the vinegar and agave nectar, then pour over the radicchio/onion mixture, stirring tossing to combine. (The purple tint will now magically return!) Pour the lentils into a large serving bowl and then gently stir in the radicchio/onion mixture.

Serve warm, room temperature or chilled.

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