North African black lentil pitas with tangy carrot-cranberry salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North African black lentil pitas with tangy carrot-cranberry salad

Soy-Free, Mediterranean, Vegetarian, Spicy

2 Servings, 700 Calories/Serving

20 Minutes

Some flavors were born to be together—like these black lentils with harissa, cool crunchy carrots, sweet cranberries, garlic yogurt, and refreshing mint leaves. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • 1 cup cooked black lentils
  • 1 teaspoon harissa powder
  • 3 ounces organic shredded carrots
  • ¼ cup dried cranberries
  • ½ cup organic Greek yogurt
  • 1 teaspoon granulated garlic
  • 4 or 5 sprigs organic fresh mint
  • 2 Atoria's Family Bakery whole grain pita breads

Nutrition per serving

Calories 700, Total Fat 29g (37% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 550mg (24% DV), Total Carb. 92g (33% DV), Fiber 21g (75% DV), Total Sugars 30g (Incl. 18g Added Sugars, 36% DV), Protein 24g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Pickle the onion

  • 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. 

2

Cook the lentils

  • 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.

3

Make the carrot-cranberry salad and garlic yogurt

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

In another medium bowl, stir together the yogurt, 2 tablespoons [¼ cup] oil, and as much granulated garlic as you like. Season to taste with salt and pepper.

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 pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Serve

You can serve this meal two ways: as open-faced pitas or as stuffed pitas. Using a slotted spoon, remove the pickled onion from the brine. 

 

For open-faced pitas:

Transfer the pita breads to individual plates. Spread the garlic yogurt over the pita breads and top with the lentils, carrot-cranberry salad, mint, and as much pickled onion as you like. 

 

For stuffed pitas: 

Cut the pita breads in half and transfer to individual plates. Fill the pita halves with the lentils, carrot-cranberry salad, mint, and as much garlic yogurt and pickled onion as you like. 

 

Serve any remaining garlic yogurt and pickled onion on the side. 

Kids Can!
  • Rinse the lentils.
  • Assemble the carrot-cranberry salad. 
  • Stir the garlic yogurt.
  • Strip the mint leaves.
  • Help assemble the pitas.