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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