1 1/2 c. dried lentils
6 c. vegetable stock (or water, do not use beef or chicken)
1 c. chopped dried apricots
3-4 tbsp. olive oil
1 c. chopped onions
16 oz. can stewed tomatoes
1 green pepper, chopped
1/2 c. chopped celery
1/2 c. diced potato
1/2 c. diced carrot
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. red pepper
1 tbsp. paprika
1 1/2 tsp. salt
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint

Rinse lentils, bring them to a boil in the stock or water. Reduce heat and simmer, covered, for 20 minutes. Add chopped apricots and simmer, covered for another 20 minutes. Meanwhile, saute onions in oil until translucent. Add the remaining vegetables, dried spices and salt. Add 4 to 5 tablespoons of water and cook until potato and carrots are tender, about 10 minutes. Stir vegetables into lentil-apricot mixture, add canned tomatoes and simmer about 15 minutes. Add parsley and mint and serve. Serves 6.