Soak the lentils for 2-3 hours. Then rinse and drain the water.
Finely chop the onions, garlic and celery.
In a pan, heat the olive oil over medium heat and fry the onions, celery and garlic until soft. About five minutes
Add the lentils, salt and water. Cover and boil. Reduce the heat and simmer and cook until soft - about 15 minutes. Add the harissa and mix well at the end of the 15 minutes.
Cook the Pumpkin
Preheat the oven to 200ºC
Cut the pumpkin into wedges, retaining the skin—Marinate in olive oil, salt and thyme.
Place the wedges on the baking tray/sheet pan and roast in the oven for 30 minutes. Flip the wedges halfway.
Make the Tahini-Yoghurt Dressing
In a bowl, mix the yoghurt, tahini and grated garlic.
Roughly chop the parsley leaves
To Serve
Add a smear of the dressing on the plate, and top with the cooked lentils.
Place the roasted pumpkin wedges on top.
Finish with the dressing and garnish with chopped parsley.