|Source||Based on a Cranks recipe|
|Prep time||45 minutes|
|Total time||45 minutes|
Wash the apricots (if necessary) and place, together with the lentils, potato and stock into a large saucepan. Bring to the boil. Cover and simmer for 30 minutes.
Puree the soup until smooth.
Reheat and add the lemon juice and parsley. Add salt and pepper to taste.
Serve, with a spoonfull of yoghurt and a sprinkling of roasted cumin seeds if you wish.
This could be made with fresh apricots (about 4 oz), added 10 minutes before the end of the simmering time. You might need to reduce the water a little, depending on the wateryness of your apricots.