Finely dice peeled onion and bacon and sauté in butter (1) until translucent. Add vinegar (1), lentils (1), lentils (2) and water, season with salt, season with pepper and mix in the kitchen herbs. Boil and cook at low temperature for about 40 minutes.
Take out the lentils (2) for the chowder. Finely blend the remaining soup in a hand blender and strain through a sieve.
Foam the butter (2) in a small pan until golden brown and stir it into the soup together with the mustard and a little bit of vinegar (2).
Remove the skins and blood vessels from the rabbit liver for the chowder. Heat the butter (3) in a frying pan and sear the liver for a few minutes on both sides. Season with salt, pepper and marjoram and toss briefly. Cut into slices.
Divide the soup evenly among warmed plates, place the reserved lentils (2) and the slices of rabbit liver in the center.
Our tip: Use bacon with a subtle smoky note!
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