North African black lentil pitas with carrot-cranberry salad
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.
- 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
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.
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.
While the lentils simmer, prepare the pickled onion.
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.
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.
Prep the mint; warm the pita breads
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: 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). Not a significant source of trans fat.
Contains: Milk, soy, wheat, eggs.