In a large saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add the chopped red onion and sauté for about 5-6 minutes until soft and translucent. Stir occasionally to prevent sticking, and once the onion is fragrant and tender, add the garlic.

After the garlic has cooked for about 1 minute, stir in 2 tablespoons of harissa paste, allowing it to bloom in the heat. Next, add 500g of chicken thighs, ensuring they are evenly coated. Increase heat to medium-high and cook for 5-7 minutes until the chicken is browned all sides.

Once the chicken is beautifully browned, mix in 1 grated carrot, followed by 200g of puy lentils, two 400g cans of chopped tomatoes, and 600ml of chicken stock. Stir well, ensuring all ingredients are combined.

Bring the mixture to a gentle boil before reducing heat to low. Cover partially and let it simmer for 35-45 minutes. Stir occasionally, and keep an eye on the liquid level; the stew should be thick, with lentils tender but holding shape.

Once cooked, taste the dish and season with salt and pepper. Allow it to rest for a few minutes. Serve warm, garnished with yogurt and fresh herbs.