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.

One-Pan Meal

North African black lentil pitas with tangy carrot-cranberry salad

Soy-Free, Family-Friendly, Vegetarian

2 Servings, 470 Calories/Serving

30 – 45 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.

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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 or shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • ⅓ cup black lentils
  • 1 teaspoon harissa powder
  • 1 organic lemon
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • 1 organic carrot
  • 3 tablespoons dried cranberries
  • 4 or 5 sprigs organic fresh mint
  • 2 whole grain pita breads
  • ½ cup organic Greek yogurt

Chef's Tip

Make It Ahead
The recipe can be prepared through Step 3 up to 1 day ahead; refrigerate the lentils, pickled onion, and carrot salad separately. The next day, warm the lentils and proceed with the rest of the recipe.

Market Watch
Due to record cold temperatures this spring, organic onion supplies are unpredictable. You may receive organic shallots instead; if so, prep and cook them as instructed for the onion.

Nutrition per serving

Calories: 470, Protein: 24g (48% DV), Fiber: 15g (60% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 5mg (2% DV), Sodium: 280mg (12% DV), Carbohydrates: 86g (29% DV), Total Sugars: 24g, Added Sugars: (maple syrup, pita contains trace amounts of sugar): 6g (12% 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.


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

Wash produce before use


Cook the lentils

  • Peel the onion. Finely chop half for the lentils; thinly slice half and set aside to be pickled. [Peel both onions. Finely chop 1 onion and thinly slice the remaining onion.]
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • 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 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 [3 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 onion

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon. Save the remaining lemon for another use.] Set the zest aside for the carrot-cranberry salad.
In a small bowl, combine the sliced onion, quick-pickle brine, and 1 teaspoon [2 tsp] lemon juice. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Make the carrot-cranberry salad

  • Scrub or peel the carrot and trim the ends. Cut the carrot in half lengthwise, then thinly slice on the diagonal.
In a medium bowl, stir together the carrot, lemon zest, cranberries, 1 tablespoon [2 TBL] oil, and 1 tablespoon [2 TBL] pickling liquid from the onion. 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 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 and carrot-cranberry salad. Garnish with the pickled onion and mint and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Rinse the lentils.
  • Juice the lemon.
  • Stir together the carrot-cranberry salad.
  • Strip the mint leaves.

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