1 1/2 c. dried lentils
6 c. water with 2 vegetable bouillon added
1/2 c. chopped dried apricots (4 oz.)

3 tbsp. vegetable oil
1 c. chopped onions
1 1/2 c. chopped tomatoes (fresh or canned)
1 whole green pepper, chopped
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cayenne or crushed red pepper
1 tbsp. paprika
1 1/2 tsp. salt

3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (optional)

Rinse lentils and then bring them to a boil in the water. Reduce heat; simmer, covered, for 20 minutes. Add the chopped apricots and simmer another 10 minutes. Meanwhile, saute the onion in the oil until translucent. Add the remaining vegetables, dried spices, and salt. Cover and cook for 10 minutes. Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 10 to 15 minutes. Add the parsley and mint and serve. Serves 6.

This soup goes well with a dark bread.