Puy Lentils on wild garlic leaves and roasted carrots

The dish is served with a goatcheese cream with fresh thyme. You can prepare it vegetarian, but I had about 40 g of cooked smoked bacon bits in the fridge from the pasta dish the day before.
Lentils and bacon go great together. They went in to give some flavour just 5 minutes before the lentils were done.

The lentils went absolutely well with the fresh leafy wild garlic. The time has started here in Germany and they sell it at the supermarkets since last week. The fresh garlic taste without the aftermath of stinky breath is great.  The red onion rings went into boiling water for 30 seconds.

Recipe for 2:
100 g Puy lentils
40 g cooked smoked bacon
1 small red onion
1 tsp veg stock
750 g mixed coloured carrots
3 tbsp olive oil
2 tsp baharat seasoning
2 tsp zaatar
Salt and pepper
150 g creamy goatcheese
150 g liquid creme fraiche
Fresh thyme
Fleur de sel and pepper
2 tbsp Mango vinegar
40 g wild garlic leaves

Wash the lentils and in 3 times the amount water cook them without salt. After 30 min add the bacon and the veg stock and finish the lentils. Do not let them get mushy.

Peel the carrots and half them. Mix in oil and seasoning and put in the oven at 180  C for 25 min. Turn after 15 min.
Mix creme fraiche and cheese and add thyme and seasoning.

Peel the onion and make fine half rings
Wash thewild garlic and cuf the leaves into 3 pieces, discard the white stems. Place them on a wide plate, scoop the lentils out of the liquid and layer on top. Et the carrots over them and sprinkle with mango vinegar. Add the onion.
Fill the cheese dressing in a bowl and serve seperately.