Place the rabbit joints in a pan with the lentils, onion, carrot, celery, herbs and seasoning. Cover with stock, put the lid on the pan and cook gently for about 2 hours until the rabbit and lentils are really tender. Remove the rabbit joints to a warm ovenproof dish.
Rub the vegetables through a sieve or liquidise, adding a little more stock if necessary to make a purée like thick cream. Adjust the seasoning. Coat the rabbit with the purée and re-heat gently in the oven. Sprinkle a little chopped parsley over the dish to serve.
© 1988 Keith Floyd estate. All rights reserved.