Serves 2

Adapted from 365: Jedan Tag einfach kochen & backen

For Lentils:

• 220 grams red lentils (you don‘t need to presoak them)

• 500 milliliters vegetable stock

• 1 tablespoon olive oil

• 1 tablespoon harissa

• Salt and pepper, to taste

For Dressing:

• 3 tablespoons olive oil

• 2-3 garlic cloves, minced

• 1½ tablespoons tahini

• Juice of ½ lemon (1-2 tablespoons)

• Salt and pepper, to taste

For Caramelized Onions:

• 1 tablespoon olive oil

• 2 medium onions, halved and sliced into thin rings

For Garnish:

• Black pepper, to taste

• Parsley, coarsely chopped

• Harissa

• Lemon juice

For Lentils:

1. In a medium pot, add the lentils and the vegetable stock. Set the pot over medium-high heat and bring the stock to a boil. Reduce to medium-low heat and let the lentils cook for 8-10 minutes (or according to its packaging), until they are tender. If necessary, add more water to the pot as there should be barely any liquid leftover when done cooking.

2. Mix in the olive oil and harissa, and add salt and pepper to text. Taste and adjust seasoning to preferences.

For Dressing:

1. Heat a small saucepan over medium heat. Add the olive oil and let it heat up. Once hot, add the garlic and let it sauté, stirring occasionally, until it turns slightly brown, about 1-2 minutes.

2. Add the garlic to a mixing bowl, leaving most of the olive oil in the pan, and let them cool for a few minutes.

3. Add the tahini and lemon juice, plus salt and pepper, to taste. Mix everything together until well combined. Taste and adjust seasoning to your preferences.

For Caramelized Onions:

1. Heat a large pan over medium-high heat. Add the olive oil and let it get hot. Once hot, add the onions and let them sauté, with occasional stirring, until they turn golden-brown and soft, about 12-15 minutes.

2. To serve, split the harissa lentils into two bowls. Drizzle the dressing over top and top with caramelized onions. Garnish with additional pepper, parsley, harissa, and lemon juice.

3. Enjoy!