Lentils with Butternut Squash and Merguez Sausage

Ingredients

• 1 pound merguez sausage
• 1 medium onion, halved
• 8 garlic cloves, peeled, 3 finely chopped
• 1 carrot, cut into chunks
• 1 pound French green (Le Puy) lentils (2 1/4 cups), picked over and rinsed
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• 1 pound butternut squash, peeled and cut into 1/2-inch chunks
• 2 teaspoons ground cumin
• 1 tablespoon plus 1 teaspoon sweet paprika
• 1 teaspoon Marash or Aleppo pepper (see Note)
• 1 teaspoon harissa
• 2 cups vegetable stock or water
• One 14-ounce can crushed tomatoes
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• Freshly ground pepper

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