Wrap the thyme, rosemary, parsley and bay leaves in the 2 celery halved stems with twine.
Wash the lentils a couple of times in running water to remove any dust, or undesirables. Put the lentils into a pot and cover with the vegetable stock. Put wrapped herbs in celery, along with the chopped onion and garlic.
Bring to boil, lower to a simmer and scrape off the bubbly brown stuff at the top and discard it. Slowly cook away for 20-30 mins until they are nice and soft, but still holding together.
In the meantime, bring 200 ml vegetable stock to boil and pour into a pot with the Dilmah Premium tea bags and let steep for 5 mins. Put the carrots into a frying pan with the butter and sugar, add the stock and cover with a cartouche. Slowly cook out the carrots until the liquid (except butter) has completely evaporated, and the carrots have become soft.
With the lentils, strain the liquid, take out the celery wrap and place the lentils in a bowl. Add the vinegar lemon zest, parsley, salt and mix.
For plating, spoon the lentils onto a serving plate, top with the carrots and spoon over the sour cream. Sprinkle some parsley over the top and finish with salt.
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