As an appetizer to this Provençal dish, have lentils. Dig in when you spot Puy lentils in stores. The small, black-green speckled lentils from Le Puy in Auvergne are considered the best.
Briefly rinse rabbit parts and dry with kitchen paper. Rub all over with salt, pepper and a halved clove of garlic.
Rinse lentils and bring to boil with cold tap water. Pre-cook Puy lentils about 1000 cmin, brown lentils about half an hour. Next, drain, catching the cooking water.
Separate the shallots from the skin and cut them into quarters lengthwise. Rinse the root vegetables and clean or separate them from the peel. Cut parsley roots and carrots into small cubes, leek diagonally into slices.
In a wide casserole, heat half the amount of oil. Pour in the rabbit pieces and brown vigorously on all sides. Remove and set aside.
Sauté the shallots in the cooking fat until translucent. Add the remaining oil and sauté the greens over medium heat for about 3 minutes. Add the lentils and mix. Pour the lentils cooking water and the wine, squeeze the peeled garlic cloves over it. Add the paradeis pulp and the herbs de Provence, season with salt and pepper.
Place the rabbit pieces on the bed of lentils, cover with a lid and leave to simmer at a low temperature for about 45 minutes – the liquid should be reduced to
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