AT A GLANCE
|01||Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (3-4 minutes). Add stock, lentils, and herbs and bring to the boil, reduce heat to medium and simmer until lentils are tender (15-20 minutes). Remove herbs, stir through radicchio and parsley, season to taste and keep warm.|
|02||Meanwhile, for parmesan crisps, preheat oven to 200C. Scatter parmesan in thin, 6cm-diameter circles on a baking-paper-lined oven tray, season with freshly ground black pepper and bake until golden and crisp (8-10 minutes). Cool on tray, then remove carefully. Serve immediately with lentil and radicchio brodo in small cups, drizzled with extra-virgin olive oil.|
Note If you would like to make a vegetarian brodo, use good quality vegetable stock, or even water.