Instructions: Bring 4 cups of water to a boil over high heat; add the lentils. Return to a boil, reduce the heat to medium-low, and simmer gently, covered, for 25 to 30 minutes, until the lentils are just tender. Do not overcook or they will be mushy.

Meanwhile, in a separate saucepan, bring 3 cups of water to a boil. Add the rice, return to a boil, cover, and reduce heat to low. Cook 15 to 20 minutes, until the water is absorbed and the rice is tender. Allow to stand, covered, at least 5 minutes before fluffing with a fork for serving. Thinly slice the apricot halves and place them in a bowl. Pour 1/2 cup of hot water over them, cover and set aside.

Heat the oil in a wok or heavy-bottomed skillet over medium heat. Add the onion, garlic, and spices. Saute for several minutes, tossing to coat the onion with the spices. Drain the apricots, reserving their soaking liquid.

Add the liquid to the wok. Stir in the broccoli, carrot, and fennel. Cover the wok and steam the vegetables for 7 to 10 minutes, until they are fork tender. Add the apricots and lentils and toss to combine. Serve over the rice.

Yield: 6 main dish servings.

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