Moroccan Lentil Bowl with Couscous and Roasted Carrots

• 3 medium Carrot
• 4 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground cinnamon
• 400 g Canned chopped tomatoes
• 160 g Dried green lentils
• 140 g Couscous
• 1 medium Lemon
• 10 g Fresh coriander
• 650 ml Water
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Peel the carrots, cut into batons, then toss on a baking tray with 1 tbsp of the olive oil, a pinch of the fine sea salt and the black pepper. Roast for 18 to 22 minutes, turning once, until tender and caramelised at the edges.
2. Meanwhile, peel and finely chop the onion, then peel and crush the garlic. Warm 1 tbsp of the olive oil in a saucepan over medium heat, add the onion and cook for 6 to 8 minutes until softened. Stir in the garlic, ground cumin, ground coriander and ground cinnamon for 30 seconds until fragrant.
3. Add the canned chopped tomatoes, dried green lentils, 450 ml of the water and 0.75 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 18 to 22 minutes, stirring occasionally, until the lentils are tender and the sauce is thick. If it looks dry before the lentils are done, add a splash more water.
4. Put the couscous in a mixing bowl with 0.5 tsp of the fine sea salt and 200 ml of the water. Cover and leave for 5 minutes, then fluff with a fork. Stir through 1 tbsp of the olive oil to keep it light and separate.
5. Finely chop the fresh coriander. Zest the lemon, then juice it; whisk the juice with the remaining 1 tbsp olive oil and a pinch of lemon zest. Taste and adjust with a little more fine sea salt if needed.
6. Divide the couscous between two bowls and spoon over the spiced lentils. Top with the roasted carrots, then drizzle with the lemon dressing. Finish with the fresh coriander and the remaining lemon zest.

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