2 ounces red lentils, washed 2 ounces dried apricots, washed 1 large potato 2 pints vegetable stock 1/2 lemon, juiced 1 teaspoon cumin 3 tablespoons parsley, chopped 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.