1 cup lentils
50 g/2 oz dried apricots
25 g/1 oz shelled walnuts
2-3 tbsp vegetable oil
Wash picked over lentils, cover with 2 1/2 cups of cold water and boil 1-1 1/2 hours. Fry thinly sliced leeks together with dried apricots, soaked for about 15 minutes in warm water, in oil, season with salt and pepper and add it to a pot with lentils. Add crashed or passed through a meat grinder walnuts and cook for another 10-15 minutes.
Sprinkle with finely chopped cilantro leaves just before serving.