North African black lentil pitas with tangy carrot-cranberry salad
Soy-Free, Vegetarian, Family-Friendly
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.
In your bag
- 1 red onion or shallots
- 1 or 2 cloves peeled fresh garlic
- ⅓ cup black lentils
- 1 teaspoon harissa powder
- 1 lemon
- Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
- 1 carrot
- 3 tablespoons dried cranberries
- 4 or 5 sprigs fresh mint
- 2 whole grain pita breads
- ½ cup Greek yogurt
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.
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.
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.