Ingredients
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Procedure
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- Add the onion in to a large pot, and sauté until golden-brown. Then, add the olive oil in and stir constantly.
- After a couple of minutes, add the garlic. You can add a little bit of water to prevent the garlic from burning.
- Add the muskrat meat and stir until golden brown. Stir in the tomato paste.
- After 5 minutes later, add the salt and pepper and taste the mixture.
- Add the brown lentils and cook for 5–7 minutes.
- Add the collard greens and cook for 3–4 minutes.
- Deglaze the pot with the red wine and cook until reduced by half.
- Add the diced potatoes, and stir for 5 more minutes.
- Add the vegetable stock and the water that is left. Bring to a boil.
- Add the peppers with the jalapeño. Let the soup simmer for at least 10 minutes and add the rosemary.
- Turn off the heat. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!
Notes, tips, and variations
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- Soak the muskrat meat in salt water overnight to reduce the gamey taste.
- You can boil the lentils separately to save time and just add them right at the end before you add the peppers.