Small green lentils, such as Puy lentils from France, have a wonderful earthy flavour and cook quickly while still retaining their bite.
- 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
- 1Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.
- 2Meanwhile, 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).
- 3Meanwhile, 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 .
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