Harissa Carrots and Fennel with Lentils - My New Roots

Name: Harissa Carrots and Fennel with Lentils - My New Roots
Cuisine: Cuban, Latin American
Ingredients: Harissa Paste; Makes about 1 ¼ cup / 300ml; 25g dried chilies of your choice (choose a few types and include one smoked and one spicy variety, if possible); 2 red bell peppers; 6oz / 170g can tomato paste (1 small can); 2 cloves garlic; 2 tsp. cumin seeds; 2 tsp. coriander seeds; 2 tsp. caraway seeds; 2 Tbsp. freshly squeezed lemon juice; a couple pinches sea salt; cold-pressed olive oil, to cover; 1 pound / 500g carrots; 1 pound / 500g fennel (about 2 medium bulbs); 2 medium red onions; 1 Tbsp. coconut oil; 1 Tbsp. cold-pressed olive oil; a couple pinches salt and pepper; 1 cup / 250ml Greek-style yogurt (preferably goat or sheep); zest of 1 lemon; pinch of sea salt; 1 cup / 225g black lentils (Du Puy or French lentils would also work), soaked if possible; ½ tsp. sea salt; 1 Tbsp. cold-pressed olive oil; a handful of mint leaves, roughly chopped; flaky sea salt, to garnish; Harissa Dressing; ¼ cup cold-pressed olive oil; 1-4 tsp. harissa paste, to your taste (I used 3 tsp.); 2 Tbsp. freshly squeezed lemon juice