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