Harissa Lentil Stew w/ Herby Yogurt

1. Heat olive oil in a large sauté pan over medium heat. Add onion and salt and cook until translucent, about 3 mins or so. Then add garlic and spices and fry for 1-2 mins. Add tomato paste and cook to develop some colour for another minute, then stir in harissa, tomatoes, lentils, 3 cups water and the bouillon cube.
2. Bring to a simmer, cover and turn heat to low. Simmer for 20-30 minutes or until the lentils are tender, stirring every now and then to make sure the bottom doesn’t scorch. If the lentils start to look a bit dry and still aren’t tender, add additional cup of water in increments or as needed.
3. Once cooked, stir in fresh parsley and taste for salt level. I found the bouillon cube to be enough salt for me but adjust to your preference.
4. To make the herby yogurt, simply stir together all the ingredients.
5. Serve lentils over jasmine or basmati rice (or with bread if you prefer), top with a dollop of the herby yogurt and a sprinkle of parsley. Enjoy!