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1.
Cook the lentils according to the package instructions and meanwhile dice the bread and fry in olive oil until golden brown. Wash and pat dry the radicchio and roughly chop the hazelnuts.
2.
Roast the warm lentils in a pan with a little olive oil and salt. If you like it spicier, add chili flakes.
3.
Meanwhile dice the tomatoes and place them together with the radicchio on a plate.
4.
Arrange the fried lentils and the roasted bread on the plate as well and sprinkle the roasted hazelnuts over the salad.
5.
Finally drizzle olive oil, salt, and pepper over the salad and mix well.
