Moroccan-style roasted carrot and lentil dal

Preheat the oven to 180°C fan. Arrange the carrots (1 kg) on a parchment-lined baking tray, season with salt and sprinkle over half of the ras el hanout (2 tsp). Drizzle with olive oil and toss to coat. Roast for 25 minutes, or until tender and starting to caramelise.

Meanwhile, heat 1 tbsp of oil in a large saucepan. Add the onion (1) and cook for 5-7 minutes, until softened. Add the garlic (4 cloves) and cook for another 2 minutes until fragrant. Stir in the lentils (250 g), stock pot (1), remaining ras el hanout (2 tsp) and 500ml boiling water. Bring to the boil, then turn down to a simmer and cook for 25 minutes, or until the lentils are tender (add more water if it looks too dry).

Stir in the roasted carrots, mashing slightly with the back of the spoon or a potato masher to get the consistency you like. Season to taste.

Swirl the harissa (1 tsp) through the yogurt (2 tbsp). Serve on top of the soup.