Roasted carrots and red onion with ras-el-hanout, garlic puy lentils and harissa yoghurt / Serves 1
- 4 small carrots, whole
- 1/2 red onion, peeled
- 1 clove garlic, whole
- 2 tsp ras el hanout
- 1.5 tsp olive oil
- 50g dry puy lentils
- 70g yoghurt (I used unsweetened soy)
- 1 tsp harissa paste
- 1 tbsp lemon juice
- Pul biber
- Fresh parsley, chopped
- Fresh coriander, chopped
Preheat the oven to 190C.
Cut the peeled carrots in half lengthways, and cut the red onion half into segments. Place on a small roasting tin with the whole garlic clove, then drizzle over 1 tsp olive oil and the ras-el hanout. Mix everything well, season with salt and black pepper, then place in the oven for 45 minutes.
Once the vegetables are in the oven, place the dried puy lentils in a saucepan with plenty of boiling water and a pinch of salt, and cook over a medium-high heat for 40 minutes until tender.
Meanwhile, mix the yoghurt, lemon and harissa paste in a bowl. You can add more or less harissa according to taste. Place in the fridge until the vegetables and lentils are ready.
Once the lentils are cooked, drain and place back in the saucepan for a moment. Take the roasted garlic clove out of the vegetable tray and squeeze out the cooked clove out from the garlic skin into a small bowl. Mash with a fork, adding a half a teaspoon of olive oil, then stir this into the lentils.
To serve, spoon the harissa yoghurt onto the plate, followed by the garlic puy lentils, then topped with the roasted carrots and red onion, adding sprinkles of chopped parsley and coriander between the vegetables. Finish with more parsley and coriander, plus a generous pinch of pul biber and sea salt.