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
Soy-Free, Mediterranean, Vegetarian, Spicy
2 Servings, 700 Calories/Serving
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 organic Greek yogurt
- 1 teaspoon granulated garlic
- 4 or 5 sprigs organic fresh mint
- 2 Atoria's Family Bakery whole grain pita breads
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.
Wash produce before use
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.
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.
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.
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.
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.
- Rinse the lentils.
- Assemble the carrot-cranberry salad.
- Stir the garlic yogurt.
- Strip the mint leaves.
- Help assemble the pitas.