This gorgeous plate of Pickled Baby Carrots will emerge from your kitchen looking like glistening gems. They are served with lentils, whose coin shape has made them an ancient symbol of financial wealth and security. Add smoked labneh and a toasted pita chip for the perfect combination of creaminess, sharpness, sweetness, and crunch. In addition to the lentils’ good luck message, this dish starts the year off on note of good health. Check out your local Middle Eastern restaurant for a wonderful place to get labneh and pita chips. Plus, be sure to grab carrots and herbs from a local farm stand or grocer.
What is Labneh in Our Pickled Baby Carrots Recipe?
Labneh comes from the Middle Eastern as a version of a “soft cheese.” It uses Greek yogurt and puts it through a straining process that leaves you with a thick, spreadable texture and tangy flavor. For our Pickled Baby Carrots recipe, the labneh adds in another textural point that you can scoop onto pita chips along with the carrots and lentils.
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Pickled Baby Carrots with Lentils
Description
Did you know lentils are one of the lucky ingredients from ancient days?
Ingredients
For the smoked labneh:
- 600 g Greek yogurt
- 4 tbsp olive oil, divided
- 100 g lapsang souchong loose tea
- 2 tbsp caraway seeds
- 2 tsp pink peppercorns
- Zest of 2 lemons
- 20 g thyme sprigs
- Coarse sea salt and black pepper
For the pickled carrots:
- 1,300 g carrots, peeled and cut into 3-inch by 1/2-inch pieces
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1/2 tsp sea salt
- 1 tbsp cane sugar
For the lentils:
- 240 g lentils
- 120 ml olive oil, divided use
- 2 medium red onions, finely diced
- 4 cloves garlic, finely diced
- 4 tsp caraway seeds, lightly toasted
- 1 tsp fennel seeds, lightly toasted
- 3 tbsp superfine sugar
- 160 ml sherry vinegar
- 20 g mint leaves, coarsely chopped
- Salt and pepper to taste
Instructions
For the smoked labneh:
- Mix yogurt, 2 tbsp olive oil, and 1/2 tsp salt. Place in cheesecloth, tie, and hang in a pitcher in the fridge for 24 hours to drain.
- Line a shallow pan with foil. Add tea, caraway seeds, pink peppercorns, lemon zest, thyme, and 4 tbsp water. Heat on the stove until smoking, then reduce heat.
- Place drained labneh on parchment paper over a wire rack. Place the rack in the shallow pan, smoke for 5 minutes on low heat, seal tightly, then let sit off heat for 5 minutes.
- Cool, drizzle with remaining olive oil, and store in the fridge.
For the pickled carrots:
- Place carrots in a large Mason jar or container.
- In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Adjust flavor if needed.
- Pour brine over carrots until fully submerged. Add more vinegar or water if needed.
- Seal, shake, and refrigerate for at least 1 hour (best after 24 hours). Store in the fridge for 2–3 weeks.
For the lentils:
- Rinse lentils and boil in water for 20–25 minutes until cooked. Drain and toss with 1/2 tsp salt.
- Sauté onion and garlic in 1 tbsp olive oil for 8–10 minutes. Add caraway and fennel seeds, cook for 1 minute.
- Stir in sugar, then vinegar. Reduce for 3 minutes.
- Mix with lentils, remaining olive oil, 1 tsp salt, and black pepper.
- Top lentils with smoked labneh, pickled carrots, and za’atar sourdough crackers.
Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard
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