1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.