Slow-roast squash & garlic lentils with harissa yogurt - Good Food Middle East

Ingredients

• 1 butternut squash, peeled, deseeded and cut into 2cm slices
• 8 garlic cloves, skin on
• 4 small shallots, skin on
• 3 bay leaves
• a few sprigs of thyme
• 50ml rapeseed oil
• handful of chopped coriander
• 150g green or puy lentils
• 1 bay leaf
• 1 garlic clove
• drizzle of olive oil
• 6 tbsp thick Greek yogurt
• 1 tbsp tahini
• 1-2 tbsp rose harissa
• 2 tbsp pumpkin seeds
• 1 tsp cumin seeds
• ½ tsp rapeseed oil