Lentil Soup with Rabbit Loin

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Lentil Soup with Rabbit Loin
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories476 kcal(23 %)
Protein40.7 g(42 %)
Fat26.2 g(23 %)
Carbohydrates19 g(13 %)
Author of this recipe:

Ingredients

for
4
Ingredients
37 grams
375 milliliters
100 grams
2 tablespoons
1 bunch
1 bunch
1 bunch
4 tablespoons
2 tablespoons
150 grams
4

Preparation steps

1.

For the lentil soup: Soak the lentils in the broth for 1 hour. Bring to a boil then reduce the heat and simmer for about 50 minutes over low heat. Cut the bacon in 1/2. Melt 1 tablespoon butter in a saucepan and fry the bacon until crispy over low heat. Drain on paper towels. Trim the scallions, rinse and cut into rings. Rinse the thyme and parsley, shake dry, pluck the leaves and chop finely. Set 3-4 tablespoons lentils aside then purée the rest. Season the puréed lentil soup with salt and cayenne pepper. Stir in the balsamic vinegar, mustard, crème fraîche and herbs. Simmer for about 5 minutes over low heat.

2.

For the rabbit: Sear the rabbit in the remaining until golden brown on all sides, around 5-6 minutes. Season with salt and pepper and then slice on the diagonal. Season the lentil soup with salt and pepper, pour into serving bowls and top with the bacon, rabbit and scallions.