Red Lentil and Carrot Tagine with Paprika and Lemon

Peel and dice the yellow onion into small pieces. Mince the garlic. Peel and slice the carrots into half-moons about 1/2 inch thick. Core and dice the tomatoes.

In a large stockpot or deep skillet, warm the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Add the paprika, smoked paprika, cumin, turmeric, cinnamon, salt, and black pepper directly to the pot. Stir constantly for 60 seconds to bloom the spices in the oil, toasting them until deeply fragrant but not burning.

Add the sliced carrots and diced tomatoes to the pot. Stir to coat everything in the spiced oil. Pour in the red lentils and water, then bring to a gentle boil.

Reduce heat to a steady simmer. Partially cover the pot and cook for 20 to 25 minutes, until the lentils have completely broken down and the carrots are tender. Stir occasionally and add a splash of water if the stew thickens too much.

Squeeze the juice of the lemon directly into the stew. Taste and adjust salt if needed. The stew should have a thick, porridge-like consistency with a rich orange-red hue.

Remove from heat. Scatter the fresh cilantro over the top and fold it in gently. Serve in wide bowls with crusty bread or over steamed couscous if desired.