I can’t stop taco-fying everything. Tofu tacos and bean tacos and every dang vegetable that’s in my fridge. It just tastes too good not to.
I was recently sent some Mina Harissa and immediately knew I wanted to make lentils with it. I love the way spicy lentils taste! And adding the jarred harissa really made this recipe easy. Forget roasting the red peppers yourself and adding a million spices…just get to it!
After making a giant pot and eating the contents for a few lunches I got to thinking that making tacos with these Moroccan-style potatoes and lentils was the logical next step.
Let me tell you, I definitely have no regrets.
And so, along with some fresh arugula, sliced avocado, goats cheese and scallions, into a taco this spicy mixture went. And the results were perfect. The potatoes in the mixture added some texture to each bite and the tiny drizzle of honey on top seriously took me over the moon!
For the lentil base in this recipe I simply used onion, stewed tomatoes, sweet potatoes, regular potatoes, broth and harissa with a pinch of sugar. We had it on rice AND just on its own too! Yum.
Because I love you, I have a fun little giveaway for you today! It’s a Santoku Chef’s Knife from Sabatier that is absolutely perfect for chopping vegetables and fruit! I’ve been using it for everything lately and the fine folks over at Sabatier want you to have one too.
To enter, simply fill out the widget below.
Have a great weekend everyone!
- 1 tbsp 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 tbsp granulated sugar
- Salt and fresh cracked pepper, to taste
- 8 small tortillas
- Fresh arugula
- 1 avocado, diced
- Soft unripened goats cheese
- Scallions, green parts only, thinly sliced
- Liquid honey, for drizzling
- In a large dutch oven or heavy bottomed soup pot, add the olive oil over medium-low heat. Add onion and sauté until translucent, about 7 minutes. Add diced potatoes and continue to cook for another 5 minutes. Stir in lentils, stewed tomatoes, harissa, vegetable broth and sugar. Bring to a boil, reduce to a simmer, cover, and let cook, stirring occasionally, until the mixture begins to thicken and most of the liquid has cooked off, about 45 minutes.
- While the lentils are cooking, prepare the taco toppings.
- When lentils are cooked, divide the mixture among the tortillas. Top with arugula, diced avocado, crumbled goats cheese, sliced scallions and a drizzle of honey.
MAKE IT GLUTEN FREE: use corn tortillas.
MAKE IT VEGAN: leave out the goats cheese and replace honey with agave nectar.
Any leftover taco filling tastes great topped on some cooked rice.
You can find Mina Harissa online or at many Canadian stores (IGA, Avril, Adonis and Highland Farms).
*Disclosure – I was sent both Mina Harissa and a knife from Sabatier for this recipe and giveaway. All opinions are my own*