In a medium sized sauce pan, comine the following:

½ cup lentils

1½ cup low-salt chicken or vegetable broth

½ cup water

-Simmer covered for 20 minutes until lentils are tender. Drain.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-Wash 1 head of treviso radicchio than slice into ½ inch strips.

-Stir the radicchio into the lentils, then add:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste.

-Toss well and serve.