North African black lentil pitas with carrot-cranberry salad
30 – 40 Minutes
Harissa, a mild North African spice, adds bold flavor to vegetarian black lentil pitas, balanced with a cooling carrot-cranberry salad.
In your bag
- 1 red onion
- 1 or 2 cloves peeled fresh garlic
- ½ cup black lentils
- 1½ teaspoons harissa powder (optional)
- 1 lemon
- Sun Basket quick-pickle brine (apple cider vinegar - honey)
- 3 carrots
- ½ cup dried cranberries
- 5 or 6 sprigs fresh mint
- 4 whole wheat pita breads
- 1 cup Greek yogurt
For more of a slaw than a salad, in Step 3, grate the carrots rather than slice them.
Protein: 24g (48% DV), Fiber: 15g (60% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 5mg (2% DV), Sodium: 550mg (23% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 103g (34% DV), Total Sugars: 26g, Added Sugars (Honey) : 4g (8% DV). Not a significant source of trans fat.
Contains: Milk, wheat.