In a medium sized sauce pan, comine the following:
½ cup lentils
1½ cup low-salt chicken or vegetable broth
½ cup water
-Simmer covered for 20 minutes until lentils are tender. Drain.
-Toss lentils with the following:
1½ TBS extra-virgin olive oil
1 TBS red-wine vinegar
The zest and juice from 1 fresh lemon
-Set aside to cool to almost room temperature.
-Wash 1 head of treviso radicchio than slice into ½ inch strips.
-Stir the radicchio into the lentils, then add:
1/3 cup crumbled feta cheese
Sea salt and freshly ground black pepper to taste.
-Toss well and serve.