North African black lentil pitas with tangy carrot-cranberry salad

• Peel the onion and thinly slice half; finely chop the remaining half and set aside for the lentils. [Peel both onions. Thinly slice 1 onion; finely chop the remaining onion.] 

In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the thinly sliced onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

• Rinse the lentils.

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chopped onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the harissa powder, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the lentils and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm.

While the onion and lentils are cooking, start preparing the remaining ingredients.

In a medium bowl, stir together the carrots, cranberries, and 2 to 4 teaspoons oil. Season to taste with salt and pepper.

• Strip the mint leaves from the stems; coarsely chop the leaves.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Transfer the pita breads to individual plates. Spread the creamy feta spread over the pitas and top with the lentils, carrot-cranberry salad, and mint. Using a slotted spoon, remove the pickled onion from the brine and top the pitas with as much onion as you like. Serve any remaining feta spread and onion on the side.