LENTIL SOUP WITH RABBIT | Elisabethluard

Name: LENTIL SOUP WITH RABBIT | Elisabethluard
Cuisine: European, Mediterranean
Ingredients: 500g (1 lb) green lentils, or brown; 1 rabbit, jointed (or 1k/2lb hutch-rabbit joints); 4 tablespoons pork lard or olive oil; 250g (8 oz) salt-pork or unsmoked bacon, cubed; 3-4 garlic cloves; 500g (1lb) ripe tomatoes, scalded, skinned and chopped; 2-3 celery sticks, chopped; 1-2 carrots, scraped and chopped; 6 peppercorns, roughly crushed; 2 dried red peppers (ñoras) or 1 tablespoon pimenton; 1 teaspoon dried marjoram or oregano; Salt; 2 large waxy potatoes, peeled and cubed; 2-4 hardboiled eggs, quartered; Morcilla or chorizo, diced and fried crisp; Bread cubes crisped in olive oil with a little garlic