Preheat the oven to 200˚C. Brush the carrots clean and cut in half lengthwise. Wash the fennel and cut into thin slices lengthwise as well. Peel and cut the onion into 8 quarters.
Spread the carrots out on a baking tray and rub with a little coconut oil. Do the same with the fennel and the onion on another tray. Place in the oven to roast for about 25-35 minutes until soft and slightly burned around the edges. The carrots maybe need a shorter time so keep an eye on things. Remove from the oven and season with salt and pepper.
Cook the lentils while the veggies are roasting. Wash them well and rinse until the water runs clear. Place into a saucepan and cook for about 15 minutes. Add 1/2 tsp of salt at the end, stir and cook for a further 5 minutes or until soft. Drain and rinse. Stir a little olive oil through them and salt and pepper to taste.
For the dressing place the ingredients together and mix. Start with 1 tsp of harissa and ad more if you like spicy. It needs to be spicy but not inedible!
Add the roasted vegetables to the dressing and shake until it is all covered.
Combine the lemon with the yogurt
To bring it all together you divide the yogurt over four place and add the lentils. Stack the vegetables on top, sprinkle with salt, mint and drizzle any remaining dressing over it.