Ingredients
- onion, finely chopped1/2 cup
- olive oil or cooking oil, or any cooking oil3 tbsp
- garlic, minced3 clove
- muskrat meat, cut into pieces1/2 lb
- tomato paste2 tbsp
- salt1 tsp
- black pepper1/2 tsp
- red wine1/2 cup
- collard greens, cut into pieces5–8 leaf
- brown lentils1 cup
- potatoes, diced3
- red and yellow bell peppers, red and yellow; diced
- jalapeño, optional, for heat; diced1
- vegetable stock3 cup
- water, 1 cup for repeatedly deglazing pan2 cup
- rosemary1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
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!