Spicy Harissa Lentils with Lemon Tahini and Sweet Onions

Ingredients

• 1 cup (220 g) red lentils (no soaking required)
• 2 cups plus 2 tablespoons (510 ml) homemade or quality store-bought unsalted vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon harissa paste, plus more to taste
• 1 pinch fine sea salt, plus more to taste
• 1 pinch freshly ground black pepper, plus more to taste
• 1 splash olive oil
• 2 medium onions, cut in half and thinly sliced
• 1/4 teaspoon granulated sugar
• 1 pinch coarsely ground black pepper, plus more to taste
• 12 fresh flat-leaf parsley leaves, roughly chopped
• 3 tablespoons tablespoons olive oil
• 2 large cloves garlic, crushed
• 1 1/2 tablespoons light tahini
• 1 teaspoon freshly squeezed lemon juice (up to 2 teaspoons, to taste)
• 1 pinch fine sea salt, plus more to taste
• 1 pinch finely ground black pepper, plus more to taste

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