Recipes Salad:

Lentils with radicchio & honey walnuts

Barrett Prendergast
Lentils with Radicchio & Honey Walnuts


Serves Four
1 1/4 cups green lentils
2 bay leaves
1/2 cup honey (I used a local raw honey from the Atwater
Farmers Market. The original recipe calls for manuka honey)
1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 teaspoon water
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 cup walnuts
1/2 medium radicchio
2/3 cup basil, roughly chopped
2/3 cup dill, roughly chopped
2/3 cup parsley, roughly chopped
2 oz. pecorino sardo or goat cheese, optional (I didn’t use cheese this time but I am sure it would be a delicious addition to the recipe)
sea salt
cracked black pepper

The Prep

Preheat oven to 300 degrees.

In a bowl combine, 1/4 cup honey, red pepper flakes, turmeric, a large pinch of salt, and 1 tsp water to create a thick paste. Add walnuts to the honey paste and stir to coat. Spread on a parchment-lined baking sheet. Roast for 15-20 minutes until nuts are crunchy and toasted. Remove from oven and set aside to cool.

After you put the walnuts in the oven, place the lentils and bay leaves in a medium saucepan. Cover with water and bring to a gentle boil.

In a small bowl, combine the vinegar, 1/4 cup olive oil, remaining honey, 1/2 teaspoon salt, and black pepper. Whisk until honey is incorporated. Drain cooked lentils and stir them into the mixture while they are still hot, let cool slightly.

Pour the remaining oil in a small frying pan and place on high heat. Core the radicchio and cut the half into 8 small wedges. Place in the hot oil and sprinkle with salt. Cook for 1 minute on each side. Transfer to a large mixing bowl. Add lentils, walnuts, herbs and cheese, if using. Stir gently to combine. Season to taste with salt and pepper.

Serve warm or at room temperature. Original recipe by Yotam Ottolenghi.

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