Soak 125 grams of green lentils in water, and 50 grams of spelt in another recipient for a few hours.
Cover a baking tray with baking paper. Clean 750 grams of carrots. Cut them in halves. Spread on the baking paper. Add a drizzle of olive oil and 1 table spoon of cumin seeds. Bake in the oven at 180° for approx 30 mins. Stir halfway.
Slice 1 red onion. Put the onion in a bowl and add 2 table spoons of red wine vinegar and 2 table spoons of olive oil.
Drain the lentils and the spelt.
Put the lentils in a pan filled with 3 cups of water, 2 bay leaves, 1 red onion, 2 chopped garlic clove and 1 pepperoncini. Boil for approx 20-25 mins until al dente. Add the spelt in the same pan after the first 10 mins of cooking. Drain and cool down. Add the seeds of 1 pome granate and the marinated onion with the marinade.
Mix 2 table spoons of tahini paste with the juice of 1 lemon. Add some water to get a smooth sauce. Taste, add pepper and salt.
Spread everything on a large plate and finish with the tahini sauce and fresh parsley or coriander.
I could eat this every day!