dry red lentils
In a pot of boiling water, cook dry red lentils until soft.
onion, roughly chopped
garlic, finely diced
celery, finely chopped
carrots, chopped into small dice
chilli flakes, more depending on heat preference
fresh tomatoes, finely chopped
In a large pan over medium-high heat, sauté onion in olive oil until soft and translucent (15m).
Add to cook garlic, celery, and carrots for 5m. Season with a pinch of salt.
Add to cook cumin seeds, ground cinnamon, ground turmeric, smoked paprika, chilli flakes for 2m. Stir well.
Add to cook fresh tomatoes until softened (3m).
Add to simmer vegetable stock, red lentils, and harissa paste for 10m, covered. Remove the lid to simmer for another 10m.
Stir in chickpeas and cilantro. Taste and adjust with salt and harissa paste.
In a blender or using a stick blender, process everything until creamy. The consistency should be slightly thick. Add more tahini for more thickness.
In two bowls, add a portion of stew in each. Garnish with dressing. Serve with flatbreads or steamed grain.