Name: Lentils with speck and cabbage
Yield: 4
Ingredients: 300 gm small green lentils, rinsed; 2 tbsp olive oil; 300 gm piece speck, cut into 4cm pieces; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 150 gm red cabbage, thinly sliced; 2 thyme sprigs; 600 ml red wine; 1 juniper berry, crushed; 250 ml veal stock (1 cup); ½ cup coarsely chopped flat-leaf parsley, plus extra to serve

Small green lentils, such as Puy lentils from France, have a wonderful earthy flavour and cook quickly while still retaining their bite.

Ingredients

300 gm small green lentils, rinsed

2 tbsp olive oil

300 gm piece speck, cut into 4cm pieces

1 onion, finely chopped

3 garlic cloves, finely chopped

150 gm red cabbage, thinly sliced

2 thyme sprigs

600 ml red wine

1 juniper berry, crushed

250 ml veal stock (1 cup)

½ cup coarsely chopped flat-leaf parsley, plus extra to serve

Method

Main

1.Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.

2.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).

3.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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