4 2ozred lentils 2ozdried apricots 1large potato, peeled and chopped into largish bits 2ptveg stock 0juice of 1/2 lemon 1tground cumin 3Tparsley, finely chopped 0Salt and pepper 6dessertspoons plain youghut (optional) 2troasted whole cumin seeds (optional) 2ozred lentils 2ozdried apricots 1large potato, peeled and chopped into largish bits 2ptveg stock 0juice of 1/2 lemon 1tground cumin 3Tparsley, finely chopped 0Salt and pepper 6dessertspoons plain youghut (optional) 2troasted whole cumin seeds (optional) 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.