Two recipes here, not necessary to combine, but they work well enough together.
The lentils is a very traditional way to cook puy, with a lovely sharpness from the lemon and dukka at the end. The start here is the roast tomato, simple, but excellent. Sprinkle with sugar and roast for plenty of time (45 or more minutes) and you get freshness and intensity.
The yogurt dish is essentially a curry, and I’ve never made anything like this before. Strengthening the yogurt with flour really creates a creamy sauce, even though in this case I used 0% greek yogurt. You could do an awful lot with this. The recipe here is savory and spicy and very tasty. I wasn’t convinced the pomegranate was necessary, but you do need something to cut through the sauce, in this case the lentils and dukka did the job more convincingly.
From Diana Henry, A Chance of Appetite, Pg. 308 and Pg. 164