Name: Hare with Brown Lentils (Liebre con Lentejas)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 medium onion, chopped; Freshly ground black pepper; 3 tablespoons wine vinegar; 1 hare, weighing about 1.25-1.5kg (3-3½lb), jointed and marinated in 150ml (¼ pint) dry white wine for the same amount of time; Salt; Half-a-dozen peppercorns; 350g (12oz) washed and rinsed brown lentils, soaked for at least 3 hours in 600ml (1 pint) good stock; 2 medium tomatoes, skinned and chopped; 2 tablespoons olive oil; 1 red pepper, cored, seeded and chopped; 1 fresh red (you could use green) chilli pepper, seeded and finely chopped; 2 cloves of garlic, chopped; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

350g (12oz) washed and rinsed brown lentils, soaked for at least 3 hours in 600ml (1

Method

Put the lentils with the stock into a very large, flameproof pot with a lid. Drain the hare and add the pieces to the pot. Add the wine vinegar, pop in the bay leaf and peppercorns and put on the lid. Simmer for about 1 hour while you watch a video of Floyd on Oz.

Come back to heat the oil in a frying pan and sizzle together the onion, garlic, red pepper, chilli pepper, tomatoes