Black Lentil Pitas with Tangy Carrot-Cranberry Salad

INGREDIENTS

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 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.
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.
In a medium bowl, stir together the carrots, cranberries, and 2 to 4 teaspoons oil. Season to taste with salt and pepper.
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.
Transfer the pita breads to individual plates. Spread the creamy feta spread over the pitas and top with the lentils, carrot-cranberry salad, and mint. Using a slotted spoon, remove the pickled onion from the brine and top the pitas with as much onion as you like. Serve any remaining feta spread and onion on the side.

Serving Size: 2 Servings, 770 calories per serving.

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