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In a medium saucepan, combine spelt and 3 cups water. Bring to a boil, lower heat, and simmer, covered, until berries are tender and a few begin to pop open, about 50 minutes. Drain and set aside.
Meanwhile, in another medium saucepan, combine lentils and 3 cups water. Bring to a boil, lower heat, and simmer, covered, until lentils soften but are not mushy, about 15 minutes. Drain, rinse under cold running water, and drain again.
In a large bowl, whisk together vinegar, oil, garlic, thyme, salt and pepper. Add spelt, lentils, carrots and celery and toss. Cover a small platter with radicchio leaves and spoon spelt salad on top. Top with eggs and serve at room temperature, or cover and chill.