Instructions: Place lentils and water in a soup pot and bring to a boil. Cover, lower the heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes) Add small amounts of additional water, if it seems too thick.

Add garlic, apricots and salt, cover and let it simmer for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and correct for salt if needed. At this point the soup will keep for several days.

Serve hot, topped with a few extra slivers of dried apricot, a swirl of yogurt, and a sprig of cilantro or parsley.

fat, 3.1%

Variation: red lentils, white instead of black pepper, dried cranberries

NOTES : Something subtle and magical happens when apricot modestly blends into the lentil soup.

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