Lentils, radicchio and walnuts with manuka honey from Plenty More (page 138) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.126 in the US edition. See recipe for variations. Can substitute another mature ewe or goat cheese for pecorino Sardo cheese.

  • Schooffiecooks on April 01, 2026

    Just made the walnuts with all the flavors and added them on my simple salad!

  • astarmu on January 21, 2026

    The amount of honey, salt, and oil is overkill. I halved them and the recipe still turned out amazing. Used regular honey and balsamic instead of red wine vinegar. Also, I roasted the radicchio 20 minutes at 350 F after brushing it with oil, instead of frying it.

  • melanie_tszu70 on January 06, 2026

    Was able to put together for lunch pretty easily. Agree with another comment that there is extra honey paste that should be reserved. Walnuts were the best part. I initially reduced honey in the lentils thinking it would be too sweet but then added it and it was better with the full amount. Added some chopped dates as well.

  • Ganga108 on February 28, 2022

    Would you put honeyed lentils and honeyed walnuts with witlof or radicchio and herbs? Not many of us would. But Ottolenghi will, and does, and the earthiness of the puy lentils and the bitter of the Belgian Endive (witlof) or radicchio and the salty funkiness of the cheese balances the honey beautiful. I used witlof, as radicchio wasn't available. Ottolenghi recommends Manuka honey, but not only is that expensive (even in Australia), it may be difficult to source in other countries. I used a strong flavoured honey instead. Manuka honey tastes almost medicinal, so that is the sort of flavour you are after.

  • dinnermints on May 18, 2016

    Very nice flavor. I made 1.5 recipe, used 3/4 tsp maras chile pepper, doubled the herbs, and used a whole head of radicchio. I might use a bit less honey next time - maybe 120g (instead of 150g for 1.5 recipe). There was a little more honey paste than I needed, so I drizzled it over the walnuts before baking...next time I'd reserve it, since it just made honey leather between the walnuts (reserved honey paste would be great on bread served alongside, or just eaten with a spoon, truth be told). For a weeknight, next time I'd try to prep the herbs and nuts the night before.

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