300 gmsmall green lentils, rinsed2 tbspolive oil300 gm piecespeck, cut into 4cm pieces1onion, finely chopped3garlic cloves, finely chopped150 gmred cabbage, thinly sliced2thyme sprigs600 mlred wine1juniper berry, crushed250 ml (1 cup)veal stock½ cupcoarsely chopped flat-leaf parsley, plus extra to serve
Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.
Meanwhile, heat half the oil in a frying pan over medium-high heat, add speck and turn occasionally until golden (5-7 minutes). Remove speck, add onion and garlic to pan and cook until tender (3-5 minutes). Add cabbage and thyme and stir until cabbage wilts (3-5 minutes).
Meanwhile, bring wine and juniper berry to the boil in a saucepan over high heat, reduce heat to medium and simmer until reduced to 100ml (8-10 minutes). Add 250ml stock and cook until reduced to 100ml (10-12 minutes). Add lentils, cabbage mixture and speck, toss to combine, scatter with parsley and serve hot.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.