Several things conspired to make this lentil soup–an overabundance of bacon in the fridge, some leftover juniper berries and a yen for soup on the chilly evening. Lentils and pork are a classic combination, and after consulting Niki Segnit’s The Flavor Thesaurus, I found that juniper berries (which I don’t use often) also have an affinity with pork. Deglazing the pan with a splash of sherry deepens the flavor while the juniper berries lend a bright counterpoint.
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