For the smoked labneh:

1. 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.
2. 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.
3. 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.
4. Cool, drizzle with remaining olive oil, and store in the fridge.

For the pickled carrots:

1. Place carrots in a large Mason jar or container.
2. In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Adjust flavor if needed.
3. Pour brine over carrots until fully submerged. Add more vinegar or water if needed.
4. Seal, shake, and refrigerate for at least 1 hour (best after 24 hours). Store in the fridge for 2–3 weeks.

For the lentils:

1. Rinse lentils and boil in water for 20–25 minutes until cooked. Drain and toss with 1/2 tsp salt.
2. Sauté onion and garlic in 1 tbsp olive oil for 8–10 minutes. Add caraway and fennel seeds, cook for 1 minute.
3. Stir in sugar, then vinegar. Reduce for 3 minutes.
4. Mix with lentils, remaining olive oil, 1 tsp salt, and black pepper.
5. Top lentils with smoked labneh, pickled carrots, and za’atar sourdough crackers.