Moroccan Potato and Lentil Tacos with Harissa


For:  8 portions
  • Harissa Potato and Lentil FillingHarissa Potato and Lentil Filling
  • 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
  • AssemblyAssembly
  • 8 petites small tortillas
  • Fresh arugula
  • 1 avocado, diced
  • Soft unripened goats cheese
  • Scallions, green parts only, thinly sliced
  • Liquid honey, for drizzling



Recipe Author


  1. 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.
  2. While the lentils are cooking, prepare the taco toppings.
  3. 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.

Recipe notes

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).

 Warm Vanilla Sugar