Summary

Ingredients

• 150 g lentils
• 300 ml water
• 1 bunch soup greens
• 1 onion (s)
• salt and pepper
• Pork (1 pork cheek)
• 3 juniper berries
• 1 bay leaf
• olive oil
• Balsamic vinegar
• 0.5 teaspoon ½ sugar
• thyme

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Instructions

1. Clean half of the soup greens and the onion, cut into small cubes and sweat in a little olive oil. Add water and lentils, salt and pepper. Add the chopped thyme. Bring everything to the boil and cook on a low heat for 30 minutes.
2. The lentils should have completely absorbed the water, otherwise they should drain on a sieve. Put in a bowl, mix in a dash of olive oil and balsamic vinegar, season with salt, pepper and sugar.
3. Clean and roughly dice the rest of the soup greens. Sweat in a little olive oil and pour in water approx. 2 cm high. Add salt, pepper, juniper berries and bay leaf and bring to the boil. Put in the cheek and let simmer for about 1 hour. Take out, season with salt and pepper.
4. Arrange the lentil salad on plates, cut the cheeks into slices and serve on top. Pour a little balsamic vinegar reduction.