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.