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North African black lentil pitas with carrot-cranberry salad
Make It Ahead

North African black lentil pitas with carrot-cranberry salad

Vegetarian

2 Servings, 560 Calories/Serving

30 – 40 Minutes

People often think of lentils as bland, but these will surprise you; they take on mild heat from the fragrant North African spice blend, harissa.

Ingredients

  • 1 red onion
  • 1 or 2 cloves peeled fresh garlic
  • ⅓ cup black lentils
  • 1 teaspoon harissa powder
  • 1 lemon
  • Quick-pickle brine (apple cider vinegar - honey)
  • 1 carrot
  • 3 tablespoons dried cranberries
  • 2 or 3 sprigs fresh mint
  • 2 whole wheat pita breads
  • ½ cup Greek yogurt

Chef's Tip

The recipe can be prepared through Step 3 up to 1 day ahead; refrigerate the lentils, onions, and carrot salad separately. Rewarm the lentils before proceeding.

Nutrition per serving

Instructions

1

Cook the lentils

  • Peel the red onion. Finely chop half for the lentils; thinly slice half and set aside to be pickled.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • In a fine-mesh strainer, rinse the lentils.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the chopped onion and garlic, season with salt, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the lentils and harissa powder, season with salt and pepper, and cook until fragrant, about 1 minute. Add 1½ cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are tender and the liquid is absorbed, 20 to 25 minutes.
While the lentils simmer, prepare the pickled onion.

2

Pickle the sliced red onion

  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the carrot-cranberry salad.
In a small bowl, combine the sliced onion, lemon juice, and quick-pickle brine. Season lightly with salt and stir well. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Make the carrot-cranberry salad

  • Scrub or peel the carrot and trim off the ends. Cut the carrot in half lengthwise, then thinly slice on the diagonal.
In a medium bowl, combine the carrot, lemon zest, cranberries, 1 tablespoon oil, and 1 tablespoon pickling liquid from the onion. Stir well to coat and season to taste with salt.

4

Prep the mint; warm the pita breads

  • Strip the mint leaves from the stems; coarsely chop the leaves.
On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.

5

Serve

Transfer the pita breads to individual plates. Spoon the yogurt onto the pitas. Top with the lentils, carrot-cranberry salad, and some of the pickled red onion. Garnish with the mint and serve the remaining pickled onion on the side.

Protein: 23g (46% DV), Fiber: 14g (56% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 5mg (2% DV), Sodium: 420mg (18% DV), Carbohydrates: 82g (27% DV), Total Sugars: 28g, Added Sugars (Honey, pita may contain trace amounts of sugar): 8g (16% DV).
Contains: Milk, Eggs, Wheat, Soybeans