2 cloves garlic
1 tbsp olive oil
3 cups lentils (I use a mixture of white urid dal, orange dal and puy lentils)
1 tin chickpeas (drained and rinsed)
1 litre chicken (or veg) stock
15 dried apricots (chopped)
juice 1/2 lemon
1 tsp honey
2 tsp Ras El Hanout (Moroccan spice mix)
1 tsp salt
Chop onion and crush garlic. Fry them in a big pot with a the olive oil for a minute or two. Add the rest of the ingredients and bring to boil.
Boil for around an hour until everything is tender, adding more stock or water as necessary. It should be a fairly thick soup. Check the seasoning before serving with hunks of buttered, crusty bread.