Sara Britton's Harissa Roasted Carrot and Fennel + Black Lentils and Y – Catenafarm

Ingredients

• 1 bunch carrots, greens cut off, trimmed on the ends and sliced lengthwise
• 1 bunch baby fennel, fronds and bottom core cut off, and sliced lengthwise into 1 inch slices
• 1 small-medium red onion, sliced into eights
• 2 tbsp olive or coconut oil
• 1 tsp harissa powder or 1 tbsp harissa paste (both can be found at your local health food store) (you can substitute any kind of pepper or chilli flakes you want instead)
• a couple pinches salt and pepper
• 1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
• Zest of 1 lemon
• Pinch of sea salt
• 1 cup / 225g black lentils
• ½ tsp. sea salt
• 1 tbsp olive oil
• Handful of mint leaves, roughly chopped (optional)
• Flaky sea salt, to garnish