o 2 oz / 55 g red lentils, washed o 2 oz / 55 g dried apricots, washed o 1 large potato o 2 pints vegetable stock o Juice of 1/2 lemon o 1 t ground cumin o 3 T parsley, chopped o Salt and pepper to taste
Place lentils in a large saucepan. Roughly chop the potato and add to the pan with remaining ingredients. Bring to the boil, cover and simmer for 30 minutes. Allow to cool, then blend in a liquidizer goblet until smooth. Reheat to serving temperature and adjust seasonings to taste.