Liebre con Lentejas (Hare with Lentils)

Ingredients

• 1 hare, cut into pieces (2 kg / 4.4 lbs) 1 hare, cut into pieces (2 kg / 4.4 lbs)
• 2 cups (400g) dried lentils 2 cups (400g) dried lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 45g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the hare pieces with the minced garlic, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Mix well to ensure the meat is evenly coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the marinated hare pieces and cook until browned on all sides. Remove the hare from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and diced carrots. Sauté until the vegetables are softened and lightly caramelized.
4. 4.
   Add the diced tomatoes and bay leaves to the pot. Cook for a few minutes until the tomatoes start to break down.
5. 5.
   Return the hare pieces to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the hare meat is tender.
6. 6.
   Rinse the dried lentils under cold water and add them to the pot. Stir well to combine.
7. 7.
   Continue simmering the dish for another 30 minutes, or until the lentils are cooked through and tender.
8. 8.
   Adjust the seasoning if needed and remove the bay leaves before serving.
9. 9.
   Serve the Liebre con Lentejas hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hare — If hare is not available, you can substitute it with rabbit or venison for a similar gamey flavor.
• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities.
• Smoked paprika — If you prefer a milder flavor, you can use regular paprika instead.

Tips & Tricks

• For a richer flavor, marinate the hare overnight.
• Serve Liebre con Lentejas with crusty bread to soak up the delicious sauce.
• If you prefer a thicker consistency, mash some of the cooked lentils before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve Liebre con Lentejas as a main course, accompanied by a fresh green salad and a glass of Spanish red wine.

Presentation advice

Garnish the dish with a sprig of fresh parsley to add a pop of color. Serve it in a deep bowl to showcase the hearty combination of hare and lentils.