Carrots Cooked in Dilmah Premium Ceylon Tea, Puy Lentils, Soured Sour Cream

Methods and Directions

• 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.