- 1 1-inch-thick slice red onion plus 1 cup chopped red onion
- 3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 cup dried brown lentils
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 8 radicchio leaves
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.