For 4 people

- The saddle of a beautiful rabbit cut in 4
- The 2 kidneys and 2 more if possible
- 200 g of green lentils from Le Puy
- 1 bay leaf
- 1 tablespoon of toasted sesame oil
- 1 head of garlic
- 12 cl of liquid cream
- 2 purple carrots
- QS of butter
- Salt and pepper

Garlic cream:
Peel the garlic cloves and remove their germ.
Blanch them in boiling water 4 or 5 times (boiling the water for 1 minute and replacing it each time).
Change water one last time and cook until garlic is very soft.
Discard water if any is left, add cream, cook gently for another 5 minutes, salt and blend with a giraffe until smooth. Make a reservation.

Lenses:
In a saucepan, put 60 centilitres of water, the lentils and the bay leaf, bring to the boil and then lower the heat.
Continue cooking over low heat for 20 to 25 minutes. Salt 3 minutes before the end. Make a reservation.

Carrots:
Make some tagliatelle in the carrots, blanch them in boiling salted water just to soften them (they must remain a little crunchy).

Rabbit:
Over medium heat, heat the butter and brown the rabbit pieces (reserve the kidneys for the end of the cooking time).
Brown them gently on all sides, lower the heat and continue cooking, covered, for about 25 minutes.
Add the kidneys and continue to cook for another 5 minutes.
Season with salt and pepper.

Finishing and dressing :
Reheat all the elements that need it, add 1 tablespoon of toasted sesame oil to the lentils. Mix.
Place a bed of lentils on the bottom of the plates, place the pieces of saddle on top with some carrot tagliatelle.
Prick 1 kidney into a stick and poke it into the meat. Add a few dots of garlic cream and serve the rest on the side in a sauce boat.

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