Smoky bacon leaves its traces.Gather Journal Smoky Black Lentils & Radicchio
Dark 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.
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.