Serves 4-6.

2 Tbsp. olive oil
1 lb. local bulk Italian sausage
3 stalks celery, sliced
1 onion, diced
1/2 cup dried lentils
2 quarts chicken broth
1 head Red Dog castelfranco radicchio, torn into pieces
Salt & pepper to taste
Hunk of Parmigiano-Reggiano for grating
2 tsp. balsamic vinegar

In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook, stirring often to break apart, until golden brown on the edges. Add the celery and onion and cook until soft. Add the lentils and broth and bring to a boil. Reduce to a summer, cover, and cook until lentils and vegetables are tender, about 25 minutes.

Add the radicchio and season with salt and pepper. Cover and keep simmering until the radicchio wilts, about 5-10 minutes.