½cuplentilspreferably small Italian or French ones
2 ½cupsvegetable broth
¾cupdried apricots or dried pearsdiced
Plain Greek yogurt to serve (optional)
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and saute until tender, about 5 minutes.
Add the carrots, ground coriander, cumin (if using) salt and pepper and sauté for one minute until the carrots are nicely coated with the seasoned oil.
Add the lentils and vegetable broth, and bring to a simmer. Adjust the heat and continue to simmer, stirring occasionally and leaving the pan partially covered, for about 25 minutes until the lentils are tender (the timing may vary with the type and age of the dried lentils), and the liquid is pretty much absorbed (if towards the end the mixture looks dry, add a bit more broth or water).
Add the apricots, taste for seasoning, and cook for 1 minute more, until the apricots soften a bit. Serve, hot, warm, or at room temperature. Dollop on a bit of yogurt if desired.