Preheat the oven to 400 degrees. Halve, peel, and finely dice the red onion. Peel and finely dice the carrot. Pick the cilantro leaves off the stems and roughly chop, keeping the leaves and the stems separate. Mince or grate the garlic. Halve the lemon. Peel and mince the ginger. Halve the zucchinis lengthwise and scoop out the seeds with a spoon.

In a medium bowl, combine the lamb, 1/2 cup diced red onion, 1/2 teaspoon cumin, 1/2 teaspoon ras el hanout, and a large pinch of salt and pepper. Season the zucchini halves with salt and pepper and stuff with the lamb mixture.

Heat a large drizzle of oil in a large pan over high heat. Add the stuffed zucchinis (stuffed side up) to the pan and cook for 2-3 minutes, until golden brown on the bottom. Transfer the zucchinis to a baking sheet and place in the oven for 10-15 minutes, until the zucchinis are tender.

Add the carrot and remaining red onion to the pan and reduce the heat to medium. Cook, tossing for 3-5 minutes, until softened. Add the garlic, cilantro stems, tomato paste, and turmeric to the pan and cook for another 1 minute, until fragrant. Season with salt and pepper.

Add the vegetable stock concentrate, 2 cups water, and the juice of half a lemon to the pan. Add the lentils and simmer for 10-15 minutes, until the lentils are tender.

Finish: Stir the peas into the stew to heat through. Taste and adjust the seasoning with additional cumin and ras el hanout, if desired. Season generously with salt and pepper.

Finish: Serve the spiced lentil stew and top with the lamb-stuffed zucchinis. Finish with a squeeze of lemon and the cilantro leaves. Enjoy!