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.
In your bag
- 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.
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