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

Vegetarian, Family-Friendly, Mediterranean, Soy-Free

2 Servings, 710 Calories/Serving

20 Minutes

In this vegetarian meal, lentils carry the mild heat and wonderful fragrance of harissa, a North African spice blend featuring sun-dried red peppers, coriander, and cumin.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 1 cup cooked black lentils
  • 1 teaspoon harissa powder
  • 5 ounces organic shredded carrots
  • ¼ cup dried cranberries
  • Sun Basket garlic yogurt (Greek yogurt - garlic)
  • 4 or 5 sprigs organic fresh mint
  • 2 Atoria's Family Bakery Pitas

Nutrition per serving

Calories: 710, Protein: 24g (48% DV), Fiber: 21g (84% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 5mg (2% DV), Sodium: 500mg (21% DV), Carbohydrates: 88g (29% DV), Total Sugars: 29g, Added Sugars: 17g (34% DV).
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 and 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 tablespoon [2 TBL] 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 warmed 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 cook, start preparing the remaining ingredients.

3

Make the carrot-cranberry salad; finish the yogurt

In a medium bowl, stir together the carrots, cranberries, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.
In another medium bowl, stir together the garlic yogurt and 2 tablespoons [¼ cup] oil. 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 these two ways: as whole pitas with toppings or as stuffed half-pitas.

For whole pitas with toppings:
Spread the garlic yogurt over the pitas and top with the lentils, carrot-cranberry salad, mint, and as much pickled onion as you like.

For stuffed pitas:
Cut the pitas in half and transfer to individual plates. Fill the half-pitas with the lentils, carrot-cranberry salad, mint, and as much garlic yogurt and pickled onion as you like.

Serve any remaining yogurt and 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.