I am terribly lucky in that I work within walking distance to the infamous Powell’s Books in Portland. I am not a really a reader (I’m more of a TV watcher) but I do love to stop in a peruse the cookbook section which has every topic that you can imagine – Vegan cookbooks, paleo, smoking, dehydrating, preserving – There are over four aisles dedicated solely to cookbooks! A bit amazing if you ask me!
I discovered this lovely cookbook Plenty More by Yotam Ottolenghi. A follow up to his award winning cookbook Plenty – The recipes are strictly vegetarian and are arranged by cooking method – Tossed, Mashed, Baked, etc. The pictures are what drew me in – Such colorful and beautifully arranged ingredients. The recipes are so interesting as well – Innovative combinations of ingredients that sound like they will delight in new ways.
I struggle to eat enough vegetables in my day to day life. When I do eat veggies, it’s usually just one vegetable, simply dressed, and usually roasted – Or, it’s a salad. I decided that I HAD to have this book. It made me excited to try new vegetables in new ways.
This recipe adapted from Plenty More. Just look at the lovely colors and textures. Crispy candied walnuts, tons of fresh herbs, shaved cheese, lentils and radicchio. It was definitely an adventure for the tastebuds and I can’t wait to give more of Yotam’s recipes a try!
Lentils, Radicchio and Walnuts with Honey
- 1 cup lentils
- 2 leaves bay
- 5 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon tumeric
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 head radicchio
- 2 oz . pecorino cheese
- 2/3 cup basil leaves coarsely chopped
- 2/3 cups dill leaves coarsely chopped
- 2/3 cups flat leaf parsley coarsely chopped
- Salt and pepper
Preheat oven to 325 degrees.
Place lentils in a small saucepan and cover with water that raises above lentils by 2 inches. Add bay leaves and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Drain well, remove bay leaves and return to the pan.
While the lentils are cooking, prepare the walnuts. Pour half of the honey in a small bowl and microwave for 30 seconds. Add pepper flakes, tumeric and 1/4 teaspoon salt. Pour in walnut and stir well to coat. Bake the walnuts on a sheet of parchment paper or slipat for 20 minutes, stirring once. As soon as the walnuts are cool enough to handle, remove them from the parchment paper to a plate, so that they don't stick.
In a small mason jar or bowl, combine the remaining honey, 3 tablespoons olive oil, vinegar, 3/4 teaspoon salt and pepper. Shake well or whisk together until the ingredients come together. Stir into the lentils while they are still warm.
Pour the remaining 3 tablespoons olive oil into a large skillet and place over high heat. Cut the radicchio into 8 spears and place the wedges in the hot oil. Cook for about 1 minute per side and transfer to a large serving bowl. Pour the lentils over the radicchio and top with the fresh herbs, pecorino and walnuts. Stir gently and serve warm or at room temperature.