Armenian soup

The Cranks recipe book always seemed worthy but heavy, but the soups are good and this was one of our favourites

50g red lentils, washed
50g dried apricots, washed
1 large potato
1.2 litres vegetable stock
1 Lemon, juice of
1 tsp cumin
3 tbsp fresh chopped parsley or coriander
Salt and pepper
to serve:
plain yogurt
fresh flat parsley

Roughly chop potato and add to the pan, with all other ingredients.
Bring to the boil, cover and simmer for 30 minutes.
Allow to cool then blend until smooth but still with some texture.
Reheat to serving temperature and adjust seasoning to taste.
Drizzle in a little yogurt and add a few parsley leaves to serve.