red lentils 200g / 7 ounces
vegetable broth (unsalted) 1/2l / 2 cups plus 1 tablespoon
harissa
fine sea salt
ground pepper
olive oil 1 tablespoon

olive oil
onions, cut in half and thinly sliced, 2
a pinch of sugar
black peppercorns, crushed in a mortar
fresh parsley leaves 12

olive oil 3 tablespoons
garlic, cut into tiny cubes, 2 large clove
tahini 1 1/2 tablespoons
freshly squeezed lemon juice 1-2 teaspoon
a pinch of fine sea salt

In a large heavy pan, bring the lentils and broth to a boil and simmer on medium heat for about 8 minutes or until the lentils are al dente. Stir in 1 teaspoon of harissa and 1 tablespoon of olive oil, season with salt and pepper.

While the lentils are cooking, heat a splash of olive oil in a heavy pan and cook the onions on medium heat for a few minutes until golden brown and soft, stir in a pinch of sugar.

For the tahini sauce, heat the olive oil and garlic in a small saucepan and cook on medium heat for about 1 minute or until the garlic is golden but not dark. Take the saucepan off the heat and pour the garlic oil into a bowl. Whisk in the tahini, 1 teaspoon of lemon juice and salt, season to taste.

Divide the lentils between plates, sprinkle with the tahini sauce, a little more harissa (optional), crushed pepper and parsley.

1 spaghetti squash
4 tbsp. unsalted butter, cut into pieces
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
2 tbsp. chopped fresh cilantro

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.