Bacon Lentils

Soak the lentils overnight. Drain the water and add fresh water to the lentils. Add juniper berries and bay leaves and cook lentils until soft, then melt butter, sauté onion cubes until translucent and dust with flour. Pour in lentil stock or beef broth and boil down well. Add the finely chopped cucumber and anchovy mixture and season the lentils with salt, pepper, mustard and a dash of vinegar. Fry the bacon cubes until translucent. Arrange the lentils in plates, garnish with the bacon cubes and sprinkle with chopped parsley.

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