- 37 grams Lentils
- 375 milliliters Vegetable broth
- 100 grams Bacon
- 2 tablespoons Butter
- 1 bunch Scallions
- 1 bunch Thyme
- 1 bunch Parsley
- Cayenne pepper
- 4 tablespoons Balsamic vinegar
- 2 tablespoons Dijon mustard
- 150 grams Creme fraiche cheese
- 4 Rabbit fillets
- freshly ground pepper
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.
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.