Lentils with Bacon

Soak the lentils already the night before and let them stand.

The next day, drain the lentils, put them in a pot and cover with fresh water. Add a few juniper berries and bay leaves and cook the lentils until soft, between 20 minutes and 1 hour, depending on the variety. Then drain broth and save for infusion if desired (or use for soup).

Melt butter or clarified butter in a saucepan, sauté diced onion until translucent and dust with flour. Add lentils. Pour in soup or cooking stock and let it boil away.

Now stir in the spicy cucumber and anchovy mixture as well as the chopped parsley. Add garlic, thyme and lemon zest and season the lentils with salt, pepper, mustard and a dash of vinegar. Add some crème fraîche or whipped cream to taste and allow to thicken a bit.

In the meantime, fry the bacon cubes until translucent.

Arrange the lentils with bacon on plates, sprinkle with bacon cubes and chopped parsley.

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