Harissa Carrots and Fennel with Lentils Recipe by

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Ingredients

25g dried chilies of your choice (choose a few types and include one smoked and one spicy variety, if possible)
6oz / 170g can tomato paste (1 small can)
2 cloves garlic
2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. caraway seeds
2 Tbsp. freshly squeezed lemon juice
1 pound / 500g carrots
1 pound / 500g fennel (about 2 medium bulbs)
2 medium red onions
1 Tbsp. coconut oil
1 Tbsp. cold-pressed olive oil
a couple pinches salt and pepper
1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
zest of 1 lemon
pinch of sea salt
1 cup / 225g black lentils (Du Puy or French lentils would also work), soaked if possible
½ tsp. sea salt
1 Tbsp. cold-pressed olive oil
a handful of mint leaves, roughly chopped
flaky sea salt, to garnish
Harissa Dressing
¼ cup cold-pressed olive oil
1-4 tsp. harissa paste, to your taste (I used 3 tsp.)
2 Tbsp. freshly squeezed lemon juice
½ Tbsp. maple syrup
pinch sea salt, to taste

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