Tuscan Lentil Salad | With Sautéed Radicchio

Rinse the Beluga lentils with cold water in a fine sieve. Place them in a pot with double the amount of unsalted water, bring to a boil, and gently simmer over medium heat for approx. 20 minutes until al dente. Then drain and set aside while still lukewarm.

Toast the walnut kernels in a dry pan over medium heat for 2–3 minutes until fragrant. Remove from the pan and roughly chop.

Wash the radicchio, pat dry, cut out the core in a wedge shape, and cut the leaves into bite-sized pieces. Peel and finely chop the red onion and garlic. Strip the leaves from the rosemary sprig and chop them finely.