½ cup finely-chopped onion
3 tbsp olive oil or any type of cooking oil
3 cloves of garlic, minced
½ lb muskrat meat, cut into pieces
2 tbsp tomato paste
1 tsp salt
½ tsp black pepper
½ cup red wine
5–8 leaves of collard greens, cut into pieces
1 cup brown lentils
3 medium potatoes, diced
Red and yellow bell peppers, diced
1 jalapeño for heat (optional), diced
3 cups vegetable stock
2 cups water (1 cup for constantly deglazing the pan)
½ tsp rosemary
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.
5 minutes
Add the brown lentils and cook for 5–7 minutes.
5–7 minutes
Add the collard greens and cook for 3–4 minutes.
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.
10 minutes
Turn off the heat. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!
10 minutes
- •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.