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

North African black lentil pitas with carrot-cranberry salad


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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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

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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.



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.