Seared Veal Kidneys with Puy Lentils and Walnuts by Chef Hubert

• 2 veal kidneys
• 350 g Puy green lentils
• 2 garlic cloves
• 1 large onion
• 1 bouquet garni
• 3 tablespoons walnut oil
• 2 tablespoons chopped walnuts
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 2 tablespoons white mustard
• Salt and freshly ground white pepper
• 3 tablespoons sunflower oil
• 1 bunch chives

• Preparation time: 25 minutes
• Cooking time: 30 minutes

Difficulty: Intermediate (2/5)

Cook the lentils in three times their volume of cold water with minced garlic, onion, and bouquet garni. Bring to a boil, cover, and simmer over low heat for 20 minutes. Drain and set aside once tender.

Prepare the vinaigrette: whisk vinegar, lemon juice, salt, pepper, and mustard together, then gradually incorporate the oils.

Degrease the kidneys, slice into cutlets, and sear quickly in sunflower oil. Drain on absorbent paper.

Toss warm lentils with vinaigrette and chives. Plate two spoonfuls per serving, top with hot kidney cutlets, and sprinkle with chopped walnuts.

Serve the lentil salad warm for the best flavor.

Note: The photo shows a variant with pureed lentils and walnuts.

Created by Chef Hubert, drawing on classic French techniques for an elegant dish.