30 mlextra-virgin olive oil, plus extra to serve1onion, finely chopped2garlic cloves, finely chopped1.5 litres(6 cups) chicken stock (see note)100 gmsmall green lentils2 eachrosemary and thyme sprigs2radicchio heads, outer leaves discarded, inner leaves thinly sliced½ cupfinely chopped flat-leaf parsleyParmesan crisps30 gmparmesan, finely grated
Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (3-4 minutes). Add stock, lentils, and herbs and bring to the boil, reduce heat to medium and simmer until lentils are tender (15-20 minutes). Remove herbs, stir through radicchio and parsley, season to taste and keep warm.
Meanwhile, for parmesan crisps, preheat oven to 200C. Scatter parmesan in thin, 6cm-diameter circles on a baking-paper-lined oven tray, season with freshly ground black pepper and bake until golden and crisp (8-10 minutes). Cool on tray, then remove carefully. Serve immediately with lentil and radicchio brodo in small cups, drizzled with extra-virgin olive oil.
Note If you would like to make a vegetarian
brodo, use good quality vegetable stock, or even water.