1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, and bell pepper, sautéing for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.

2Stir in the rinsed lentils, diced tomatoes, vegetable broth, ground cumin, coriander, turmeric, ginger, cinnamon, and cayenne pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.

3Uncover the pot, add the halved dried apricots, and continue to simmer for another 10-15 minutes, or until the lentils are tender and most of the liquid has been absorbed, creating a rich sauce.

4While the tagine simmers, prepare the harissa yogurt: In a small bowl, combine the Greek yogurt, harissa paste, and lemon juice. Mix well until smooth.

5Season the tagine generously with salt and black pepper to taste. Stir in half of the fresh chopped cilantro.

6Ladle the Moroccan Lentil & Apricot Tagine into bowls. Garnish each serving with a dollop of the harissa yogurt and remaining fresh cilantro. Serve hot, optionally with couscous or crusty bread.