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1
Preheat the oven to 375.
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2
Place the merguez on a rimmed baking sheet and bake until cooked through, about 25 minutes.
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3
In a medium saucepan, combine 1 onion half with the whole garlic cloves, the carrot and the lentils.
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4
Add enough cold water to cover the lentils by 2 inches.
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5
Bring to a boil over high heat, then cover and simmer over moderately low heat until the lentils are just tender, 25 to 30 minutes.
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6
Drain; discard the onion, carrot and garlic.
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7
Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat the olive oil over moderately high heat.
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8
Finely chop the remaining onion half and add it to the casserole along with the chopped garlicand a pinch of salt.
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9
Cook, stirring frequently, until the onion is softened.
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10
Add the squash, season with salt and cook, stirring frequently, until golden.
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11
Add the cumin, paprika, Marash pepper and harissa and cook, stirring, for 1 minute.
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12
Stir in the vegetable stock and tomatoes andbring to a boil.
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13
Reduce the heat, cover and simmer until the squash is tender, about 15 minutes.
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14
Stir the lentils, jalapeno and lemon juice into the casserole and season with salt and pepper.
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15
Transfer to a platter and top with the sausage.
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16
Serve with lemon wedges.
