Lentils with radicchio


Lentils with radicchio


For sauce (served separately)

  • 50 g onion
  • 20 g olive oil
  • 40 g corn (fresh or frozen)
  • 200 g vegetable broth
  • 250 g coconut cream
  • 1 teaspoon balsamic
  • salt and white pepper

For lentils

  • 200 g red lentils, peeled
  • 80 g buckwheat (soaked for at least 5 hours and drained)
  • 80 g onion
  • 1 clove of garlic
  • 300 g fresh tomatoes (only their flesh)
  • 50 g sun dried tomato (finely chopped)
  • 200 g radicchio (or alternatively fresh spinach)
  • 2 tablespoons olive oil
  • salt, white pepper
  • 2 teaspoons chopped herbs (preferably parsley and lemonthyme)

Lentils like you have never imagined!

A video recorded recipe in cooperation with Menarini Diabetes for the successful and award-winning GlucoChef recipes series !!

Spring, delightful, different and delicious lentils with buckwheat, as you have never taste before! Enjoy a very healthy mediterranean dish, a source of fiber and complex carbohydrates, with a low glycemic index!

A unique colorful combination of lentils and vegetables that gives the body all the necessary nutrients!

Red lentils with high levels of slowly absorbed carbohydrates are the ideal choice for diabetes, while buckwheat can reduce blood sugar and act regulatory and balancing.
Because daily diet with diabetes can be enjoyable!


For the sauce

Finely chop the onion

In a saucepan, pour a small amount of olive oil and start to saute the onion until it becomes transparent.

Add the corn and saute them together for a while.

Add the vegetable broth and coconut cream.

Let them simmer for 20 minutes. (at low heat and not covered)

Add the balsamic, season with salt and pepper.

With a hand blender, homogenize the mixture.

Our sauce is ready. Set it aside in a bowl.

For the lentils with radicchio or spinach

Rinse the lentils and drain them.

In a pot, pour 1/2 liter of water.

Season with salt and as soon as it boils add the lentils and soaked buckwheat.

Allow to boil at low temperature for 10-12 minutes. (Be careful for the water not to evaporate and if necessary add a little more).

Drain and leave aside.

Clean and chop finely the onion and garlic.

Clean the inside of the tomatoes and chop them into cubes (their flesh).

Cut the radicchio in strips about 2 cm thick. If we do not have or do not find radicchio, we can use fresh spinach, which we coarsely chop.

In a non-stick pan, pour some olive oil and saute the onions, garlic and radicchio.

Add the tomatoes and let it simmer for 2-3 minutes.

Season with salt and pepper and add the lentils and herbs.

Finally, add the sun dried tomatoes, finely chopped, and mix.

Our lentils are ready!

To serve, place the lentils first and then add the sauce.


Nutritional information per 100 g
Energy / calories: 136.78 kcal
Proteins: 3.38 g
Carbohydrates: 12.89 g
Fat: 8.75 g


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