Moroccan Potato and Lentil Tacos with Harissa

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Small Onion, Diced
• 1 Sweet Potato, Peeled And Diced
• 1 Small Potato, Diced
• 1 cup Dried Red Lentils
• 2 cups Stewed Tomatoes
• 1 cup Spicy Mina Harissa
• 2 cups Vegetable Broth
• 1 Tablespoon Granulated Sugar
• Salt And Fresh Cracked Pepper, To Taste
• 8 Small Tortillas
• Fresh Arugula
• 1 Avocado, diced
• Soft Unripened Goat Cheese
• Scallions, Green Parts Only, Thinly Sliced
• Liquid Honey, For Drizzling

1. In a large Dutch oven or heavy-bottomed soup pot, add olive oil over medium-low heat.
2. Add onion and saute until translucent, about 7 minutes.
3. Add diced potatoes and continue to cook for another 5 minutes.
4. Stir in lentils, stewed tomatoes, harissa, vegetable broth and sugar.
5. Bring to a boil, reduce to a simmer, cover, and let cook, stirring occasionally, until mixture begins to thicken and most of the liquid has cooked off, about 45 minutes.
6. While the lentils are cooking, prepare the taco toppings.
7. When lentils are cooked, divide the mixture among the tortillas.
8. Top with arugula, diced avocado, crumbled goats cheese, sliced scallions and a drizzle of honey.
9. Note: Any leftover filling tastes great with rice and/or naan bread!

olive oil, onion, sweet potato, red lentils, tomatoes, vegetable broth, sugar, salt, tortillas, arugula, avocado, goat cheese, scallions, liquid honey

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/moroccan-potato-and-lentil-tacos-with-harissa/ (may not work)