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The Boston Globe

Food & dining

Recipe for Smoky black lentils and radicchio

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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