Lentils and chickpeas are a match made in heaven, at least in my book. I was picturing this lentil and chickpea salad with a spicy dressing and pickled onions–a riff on a recipe I’d made last fall for Christopher’s birthday–and was inspired by the tahini dressing I found in [this version from Smitten Kitchen. I love this served beside a butter lettuce salad tossed with Go-To Vinaigrette and topped with crumbled goat cheese!
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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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