The addition of mint to red lentils gives this dish a Turkish element and makes a slightly different flavour - with delicious results. You can also add extra water and make it into a soup.
1 onion, chopped
3 cloves garlic, chopped roughly
1 cup red lentils
6 cups vegetable stock
1 large carrot, diced
1 tbsp soy sauce
4 whole un-marinated artichoke hearts
1 cup very small macaroni (or other small soup pasta)
Half a bunch of mint, chopped finely
1. Heat some olive oil in a large saucepan or soup pot, add the onion, garlic and ¼ cup of chopped mint. Sauté until the onion is soft. Coarsely grate the zucchini and add to the pot. Cook gently for 1-2 minutes.
2. Add the lentils, vegetable stock, carrot and soy sauce. Bring to the boil and then reduce the heat and simmer gently, covered for 20 minutes, or until the lentils are soft.
3. Chop the artichoke hearts roughly into eighths and add to the pot with the soup pasta and the rest of the mint. Simmer with the lid off for 5-6 minutes until the pasta is cooked. Season to taste with pepper and serve with a sprig of mint as garnish.