Lentils with speck and cabbage

AT A GLANCE

  • Serves 4 people

  • 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 (1 cup) veal stock
  • ½ cup coarsely chopped flat-leaf parsley, plus extra to serve
01   Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.
02   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).
03   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.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

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