Whole Roasted Carrots with Black Lentils and Green Harissa

Ingredients

• 2 cups lentils black rinsed uncooked
• 1 teaspoon pepper black freshly ground
• 2 tablespoons cajun spice divided
• 2 pounds carrots 
• 2 cups cilantro leaves 
• 1 tablespoon garlic fresh minced
• 2  garlic cloves 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 2  jalapeño peppers seeded
• 5 tablespoons olive oil divided
• 1.5 cups onion divided chopped
• 2 tablespoons rice wine vinegar 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 3 cups vegetable stock unsalted vedge-style

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 40
2. Heat a medium saucepan over medium-high heat.
3. Add 1 tablespoon olive oil to pan; swirl to coat.
4. Add 1/2 cup onion and minced garlic; saut 5 minutes or until golden.
5. Add stock, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender.
6. Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet.
7. Bake at 400 for 30 minutes or until tender.
8. Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.
9. Place lentils on a serving dish; arrange carrots on top.
10. Serve with harissa.