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One Pan Meal

North African black lentil pitas with carrot-cranberry salad

Vegetarian, Soy-Free

4 Servings, 610 Calories/Serving

30 – 40 Minutes

Harissa, a mild North African spice, adds bold flavor to vegetarian black lentil pitas, balanced with a cooling carrot-cranberry salad.

Ingredients

  • 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

Chef's Tip

For more of a slaw than a salad, in Step 3, grate the carrots rather than slice them.

Instructions

1

Cook the lentils

  • Peel the red onion and cut it in half. Finely chop enough onion to measure 1 cup for the lentils; thinly slice enough to measure 1 cup for pickling.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the lentils.
In a medium sauce pot over medium heat, warm 1 tablespoon 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 as much harissa powder as you like, season with salt and pepper, and cook until fragrant,ccasionally, until the lentils are tender and the liquid is absorbed, 20 to 25 minutes.
While the lentils simmer, prepare the pickled onion.

2

Pickle the sliced red onion

  • Zest the lemon; set aside the zest for the carrot-cranberry salad.
  • Juice the lemon.
In a small bowl, combine the sliced onion, lemon juice, and quick-pickle brine. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Make the carrot-cranberry salad

  • Scrub or peel the carrots and trim off the ends. Cut the carrots in half lengthwise, then thinly slice on the diagonal.
In a medium bowl, stir together the carrots, lemon zest, cranberries, 2 tablespoons oil, and 2 tablespoons pickling liquid from the pickled onion. Season to taste with salt.

4

Prep the mint; warm the pita breads

  • Strip the mint leaves from the stems; coarsely tear the leaves.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.

5

Serve

Set out the pita breads, yogurt, lentils, pickled red onion, carrot-cranberry salad, and mint. Invite everyone to assemble their own pitas.

Kids Can!

  • Rinse the lentils.
  • Juice the lemon.
  • Toss the pickled red onion.
  • Stir together the carrot-cranberry salad.
  • Strip and tear the mint leaves.

Nutrition per serving: 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.

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