Lentil and radicchio brodo with parmesan crisps – Gourmet Traveller

Ingredients

• 30 ml extra-virgin olive oil, plus extra to serve
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1.5 litres (6 cups) chicken stock (see note)
• 100 gm small green lentils
• 2 each rosemary and thyme sprigs
• 2 radicchio heads, outer leaves discarded, inner leaves thinly sliced
• ½ cup finely chopped flat-leaf parsley
• Parmesan crisps
• 30 gm parmesan, finely grated