Equipment
Ingredients
Protein & Legumes
- 150 g smoked bacon, cut into 1/2-inch lardons
- 150 g French green lentils, rinsed
Vegetables & Fruit
- 1000 g red cabbage, shredded
- 2 tart apples, peeled, cored, and diced
- 1 yellow onion, finely diced
Braising Liquid & Spices
- 80 ml red wine vinegar
- 350 ml chicken or vegetable broth
- 30 g sugar
- 5 g salt
- 4 whole cloves
- 2 bay leaves
- 4 juniper berries, crushed
Nutrition (per serving)
Method
Shred the cabbage, dice the apples and onions. Rinse the lentils under cold water until clear.
Place the bacon lardons in a cold Dutch oven. Turn heat to medium and cook until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, leaving the fat in the pot.
Add the onions to the bacon fat and sauté for 5 minutes. Stir in the apples and sugar, cooking for 3 minutes until slightly caramelized.
Add the cabbage, lentils, vinegar, broth, salt, and spices. Return half of the cooked bacon to the pot (save the rest for topping). Stir thoroughly to combine.
Bring to a boil, then reduce heat to low. Cover tightly and simmer for 90 minutes. Check at the 60-minute mark; if it looks dry, add a splash more broth. The lentils should be tender but not mushy.
Remove whole spices. Stir in the remaining crispy bacon. Taste and adjust with a final splash of vinegar or salt if needed.
Chef's Notes
- I used French Green (Puy) lentils because they hold their shape during the long braise. Red lentils are not recommended as they will turn into a puree.
- The bacon fat completely replaces the traditional goose fat, providing a much smokier profile.
- If using canned lentils, add them only in the last 15 minutes of cooking and reduce the broth to 150ml.
Storage
Refrigerator: 4 days — Lentils will continue to absorb flavor.
Freezer: 2 months — Lentil texture may soften slightly upon thawing.
Reheating: Add a tablespoon of water before reheating on the stove.
