Soak the lentils in water for one night, then drain.
Melt half of the butter in a saucepan, sauté the finely diced shallot until translucent, add the lentils, mix well, sweat briefly and fill with the chicken stock. Add thyme and bay leaf and cook the lentils in about twenty minutes until soft. Take out half of the lentils, mash the rest with the stock.
Preheat the oven to 180 degrees.
Cut the leek, celery and carrots into fine cubes – in brunoise. Melt the remaining butter in a saucepan, sauté the vegetable cubes in it, extinguish with a little bit of jus. Add the whole and the mashed lentils and season with salt and freshly ground pepper. Finish with a dash of balsamic vinegar.
In the meantime, remove the meat from the saddle of rabbit and parcel it. Heat clarified butter in a frying pan, sear the rabbit back fillets all around in it, then move the frying pan in the stove and cook the fillets in about three to four minutes in the 180 °C stove until done. Remove the frying pan with the fillets and let the meat rest for about three minutes.
Pour the lentil soup into preheated plates, place the rabbit fillets cut into tranches in the middle of the soup. Finish with chopped fresh chervil.
Tip 1: brown a little butter in a frying pan and add it to the soup immediately before serving.
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