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 jalapeño peppers, seeded
How to Make It
Preheat oven to 400°.
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; sauté 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.
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 400° for 30 minutes or until tender.
Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.
Place lentils on a serving dish; arrange carrots on top. Serve with harissa.
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