Serves 4
| ¾ | cup balsamic vinegar |
| 1 | cup black lentils or French green lentils |
| 4 | cups chicken stock or water |
| Salt and pepper, to taste | |
| 2 | tablespoons olive oil |
| 1 | tablespoon unsalted butter |
| 3 | strips bacon, finely chopped |
| 1 | stalk celery, finely chopped |
| 1 | small onion, finely chopped |
| 1 | clove garlic, finely chopped |
| 2 | sprigs fresh thyme |
| 1 | head radicchio, cut into wedges |
| Extra olive oil (for sprinkling) |
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