DRIED FRUIT SOUP
Soak overnight in water to cover:
1/2 cup red beans (available in health food stores or specialty shops)
Drain and set aside.

Brown well in:

3 Tablespoons olive oil 1/2 Teaspoon salt
1 Pound boneless lamb, cut in cubes 1/4 Teaspoon black pepper
2/3 Cup minced onion 1/8 teaspoon each turmeric, cardamom and
cumin
Stir in and bring to boil:

6 Cups lamb or chicken stock 1/2 cup lentils, well washed
Reserved red beans 1 large beet, peeled and cut in
julienne

Lower heat, cover and cook slowly I hour. Add:

1 Cup mixed dried fruit such as water or lamb stock to bring back to
apricots, prunes, pears, peaches, same level
all chopped

Bring back to boil, cover and simmer 30 minutes. Add:

3 Tablespoons lemon juice more Reheat and adjust seasonings
stock if too thick

Serve garnished with:

Minced parsley lemon wedges

Serves 4 to 6