Whole Roasted Carrots With Black Lentils And Green Harissa

• 5 tablespoons olive oil, divided
• 1 1/2 cups chopped onion, divided
• 1 tablespoon minced fresh garlic
• 2 cups uncooked black lentils, rinsed
• 2 tablespoons plus 2 teaspoons Cajun seasoning, divided
• 2 pounds large carrots
• 2 cups cilantro leaves
• 2 tablespoons rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves
• 2 jalapeno peppers, seeded

1. Preheat oven to 400u0b0.
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add 1/2 cup onion and minced garlic; saute 5 minutes or until golden. 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.
3. 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. Bake at 400u0b0 for 30 minutes or until tender.
4. Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.
5. Place lentils on a serving dish; arrange carrots on top. Serve with harissa.
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olive oil, onion, fresh garlic, black lentils, cajun seasoning, carrots, cilantro, rice wine vinegar, salt, sugar, ground cumin, ground coriander, freshly ground black pepper, garlic, peppers

Taken from www.myrecipes.com/recipe/carrots-black-lentils-harissa (may not work)