||Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.
||Meanwhile, heat half the oil in a frying pan over medium-high heat, add speck and turn occasionally until golden (5-7 minutes). Remove speck, add onion and garlic to pan and cook until tender (3-5 minutes). Add cabbage and thyme and stir until cabbage wilts (3-5 minutes).
||Meanwhile, bring wine and juniper berry to the boil in a saucepan over high heat, reduce heat to medium and simmer until reduced to 100ml (8-10 minutes). Add 250ml stock and cook until reduced to 100ml (10-12 minutes). Add lentils, cabbage mixture and speck, toss to combine, scatter with parsley and serve hot.