Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Muskrat | not in our table | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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!