1 cup puy (French) lentils
2 cups vegetable broth
12 ounces slab bacon, skin removed and cut into 1/2-inch lardons
2 medium shallots, thinly sliced
1 large head radicchio, quartered, cored and thinly sliced (about 8 ounces)
3 cups roughly chopped mixed fresh parsley, chives, mint, cilantro, dill or basil
5 teaspoons champagne vinegar
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