This recipe is part of my repertoire of simple, easy and tasty courses. The lightness of the salad and the bitterness of the radicchio enhance the sweet component of the carrot, thus bringing balance to the dish. My radicchio salad with lentils and carrots could be called “banal” for its simplicity.
In fact, almost all my recipes are super fast and super simple, and I would like to spread the word that to eat healthy food you do not have to cook for days and days continuously, sometimes even just putting two three ingredients together can be fine. What matters is the result, and I assure you that in this case the result is really good 🙂
There are many varieties of radicchio with different taste and appearance depending on the type and region of origin. For this recipe I used Chioggia’s red radicchio, which derives from the cross between the Treviso radicchio and the endive. Chioggia radicchio lends itself to various preparations. It can be used in salads, cooked on the plate, sautéed in a pan or combined with rice and pasta.
Radicchio is rich in minerals, vitamins and fibers. It has diuretic, digestive and laxative properties. It facilitates digestion and helps to slow down cellular aging.
The radicchio salad with lentils and carrots, accompanied with brown rice or bread, is a perfect main dish.
For other recipes with lentils you can watch my lentil salad with carrots and radishes and pumpkin curry with lentils 🙂
- 500gr of cooked lentils
- 1 radicchio
- 4 carrots
- 2 shallots
- 6gr fresh ginger
- fresh chili
- Clean the carrots and cut them into rounds. Clean the ginger and cut it into strips. Chop the shallot. Put all these ingredients in a pan with the oil and fresh chilli and sauté over a low heat for 1-2 minutes.
- Add the cooked lentils and let go for another 2 minutes. Season with salt and turn off the heat.
- Wash the radicchio and cut into strips. Add it to lentils and serve.