Smoky bacon leaves its traces.
Gather JournalDark and moody, this hearty plate gets its smoky sensibility from finely chopped bits of bacon dispersed among the tender lentils and subtly charred wedges of radicchio. A final dousing of dense balsamic syrup adds extra dimension and a hint of sweetness.
serves 4
Preheat oven to 375°F. Simmer vinegar in a small non-reactive saucepan until reduced to about ¼ cup, 8-10 minutes, then set aside.
Bring lentils, stock, and ½ tsp salt to a simmer in a medium saucepan. Simmer, uncovered, until the lentils are just tender, about 25 minutes.
While lentils simmer, cook bacon in oil and butter in a medium saucepan until brown. Stir in celery, onion, garlic, and thyme and cook, stirring often, until vegetables are tender, about 10 minutes.
Meanwhile, cut radicchio into wedges and drizzle with a little olive oil. Season with salt and pepper and roast on a baking pan just until edges are charred and centers are almost tender, 8 to 10 minutes. (For a little extra char, you can broil briefly after roasting.)
Drain lentils and stir into vegetables. Cook together 1 minute. Serve radicchio nestled in lentils and drizzled with balsamic syrup and olive oil.