North African black lentil pitas with tangy carrot-cranberry salad
Vegetarian, Soy Free, Low Calorie
30 – 40 Minutes
In this robust vegetarian main dish, black lentils are infused with the fragrant North African spice blend harissa, then spread on warmed pitas and topped with a cooling carrot salad. You might be tempted to roll this up like a falafel wrap (and you can), but we like to eat it with a knife and fork. For more of a slaw instead of a salad, grate the carrots rather than slice them.
- 1 red onion
- Peeled fresh garlic
- 1/3 cup black lentils
- 1 teaspoon harissa powder
- 1 lemon
- Quick-pickle brine (apple cider vinegar - honey)
- 2 ounces baby carrots
- ¼ cup dried cranberries
- Fresh mint
- 2 whole wheat pita breads
- ½ cup Greek yogurt
Cook the lentils
- Peel the red onion. Finely chop half for the lentils; thinly slice half and set aside to be pickled.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- In a fine-mesh strainer, rinse the lentils.
While the lentils simmer, prepare the pickled onion.
Pickle the sliced red onion
- Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the carrot salad.
Make the carrot salad
- Scrub or peel the carrots and trim off the tops. Cut the carrots in half lengthwise, then thinly slice on the diagonal.
Prep the mint; warm the pita breads
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 540, Protein: 22 g, Total Fat: 17 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Carbohydrates: 78 g, Fiber: 12 g, Added Sugar (Honey): 8 g, Sodium: 410 mg
Contains: milk, wheat