You may also like
Categories:
olive oil onion sweet potato red lentils tomatoes vegetable broth sugar salt tortillas arugula avocado goat cheese scallions liquid honey
Viewed: 49 - Published at: 4 years agoIngredients
- 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
Method
- In a large Dutch oven or heavy-bottomed soup pot, add olive oil over medium-low heat.
- Add onion and saute 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 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.
- Note: Any leftover filling tastes great with rice and/or naan bread!
