Spicy Harissa Lentils With Lemon Tahini And Sweet Onions

• Lentils
• 1 cup (220 g) red lentils (no soaking required)
• 2 cups plus 2 tablespoons (510 ml) homemade or quality store-bought unsalted vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon harissa paste, plus more to taste
• 1 pinch fine sea salt, plus more to taste
• 1 pinch freshly ground black pepper, plus more to taste
• Topping & Tahini Sauce
• 1 splash olive oil
• 2 medium onions, cut in half and thinly sliced
• 1/4 teaspoon granulated sugar
• 1 pinch coarsely ground black pepper, plus more to taste
• 12 fresh flat-leaf parsley leaves, roughly chopped
• 3 tablespoons tablespoons olive oil
• 2 large cloves garlic, crushed
• 1 1/2 tablespoons light tahini
• 1 teaspoon freshly squeezed lemon juice (up to 2 teaspoons, to taste)
• 1 pinch fine sea salt, plus more to taste
• 1 pinch finely ground black pepper, plus more to taste

1. For the lentils, in a medium saucepan, bring the lentils and broth to a boil then lower the heat and simmer, adding more water if necessary, for 8 minutes or until tender (or follow the package instructions). There should be almost no cooking liquid left when the lentils are done. Add the olive oil and harissa, stir, and season to taste with salt, finely ground pepper, and additional harissa.
2. For the topping, in a medium, heavy pan, heat a splash of olive oil over medium-high heat and cook the onions, stirring occasionally, for about 12 minutes or until golden brown and soft. Add the sugar, stir, and caramelize the onions for 1 minute.
3. For the tahini sauce, heat the olive oil and garlic in a small saucepan over medium heat for about 2 minutes or until the garlic is golden. Transfer to a medium bowl and let cool for 2 minutes. Add the tahini and 1 teaspoon of the lemon juice and whisk until combined then season to taste with salt, finely ground pepper, and additional lemon juice.
4. Divide the lentils among bowls and drizzle with the tahini sauce and a little harissa. Sprinkle with coarsely ground pepper and parsley and serve.

red lentils, olive oil, harissa paste, salt, freshly ground black pepper, topping amp, olive oil, onions, granulated sugar, ground black pepper, parsley, olive oil, garlic, light tahini, freshly squeezed lemon juice, salt, ground black pepper

Taken from food52.com/recipes/81661-spicy-harissa-lentils-with-lemon-tahini-and-sweet-onions (may not work)