Whole Roasted Carrots with Black Lentils and Green Harissa

Green harissa prepared by Landau and Jacobi, based on the classic Tunisian hot sauce, gives a balanced taste.
Preheat the oven to 400 degrees.Preheat a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil to the skillet; stir to coat. Add 1/2 cup onion and minced garlic; simmer 5 minutes or until golden brown. Add broth, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce the heat, and simmer for 45 minutes or until the lentils are tender.Combine the carrots, 2 tablespoons of oil, and the remaining 2 tablespoons of Cajun seasoning, and mix well to coat. Place the carrot mixture in a single layer on a baking sheet. Bake at 400 ° C for 30 minutes or until cooked through.Combine the remaining 1 cup onion, remaining oil, coriander, and remaining ingredients in a blender; whisk until smooth.Place the lentils on a serving platter, top with the carrots. Serve with harissa.