4 oz dried red lentils, washed
1 large potato, peeled and roughly chopped
Juice of ½ lemon
3 tbsp fresh parsley, chopped
2 oz dried apricots, roughly chopped
5 cups vegetable broth
1 tsp ground cumin
Salt and pepper
Place all ingredients into a large saucepan. Bring to a boil and allow to simmer for about 30 minutes. Set aside to cool, then blend until smooth.
When ready to serve, gently reheat and check seasoning.
Serve with fresh wholemeal bread. Serves 6–8.