Lentils with radicchio and green spelt sauce

Ingredients for 3 servings:

• 1 small onion(s)
• 1 tbsp butter
• 20 g green spelt, crushed
• 200 ml vegetable stock
• 250 ml cream
• 1 tsp vinegar (raspberry vinegar)
• Salt and pepper, freshly ground white
• 200 g lentils, red
• Salt
• 500 ml water
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small chili pepper(s), red
• 500 g tomatoes
• 350 g radicchio
• 2 tbsp olive oil
• Salt, freshly ground pepper
• 2 tbsp herbs, chopped (parsley, lemon thyme)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the sauce, peel and finely chop the onion. Melt butter in a saucepan, sauté the onion until translucent, and add the green spelt groats. Add the vegetable stock and cream. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 20 minutes until creamy. Season with vinegar, salt, and pepper, and puree. Pour the lentils into a sieve, rinse with cold water, and drain. Bring 500ml of water to a boil in a saucepan, add the lentils, reduce the heat, and simmer for about 15 minutes, then steam. For the lentil mixture, finely chop the onion, garlic, and chili. Blanch, skin, and quarter the tomatoes. Trim the radicchio and cut into 2cm wide strips. Heat oil in a pan, add the onion, garlic, and chili, and sauté briefly. Add the radicchio strips and tomatoes, and sauté for 2 minutes. Season with salt and pepper. Carefully stir in the cooked lentils, garnish with chopped herbs, and mix lightly. Serve on plates with the sauce.