Green Lentil with Zucchini and Garlic-Mint Sauce
(Mercimekli Kabak aka Eksili Kabak - İçel - Mediterranean Region)
3/4 cup lentils, soak in water overnight, rinsed
4-5 tbsp extra virgin olive oil
3 tbsp crushed tomatoes, canned
1 tsp red pepper paste
2 cups warm chicken stock or beef stock or just water
2 medium sized zucchinis, diced
1-2 garlic cloves, mashed with salt
2 tbsp lemon juice
1 tbsp dry mint
Saute the onion with olive oil in a medium size pot. Then add the rest of the ingredients except zucchini. Cook for about 20-25 minutes at medium-low heat until the lentils are soften, stir occasionally. Add the zucchinis and cook for about 7-8 more minutes, until they are softened, try to retain a slight crunch:)
Meanwhile mix mashed garlic with lemon juice and mint. Add into the pot, stir and cover. Let stand for about 2-3 minutes and serve.
Makes 2 servings.