Moroccan Potato and Lentil Tacos with Harissa

In a large Dutch oven or heavy-bottomed soup pot, add 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 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!