To prepare the products. Apricots, if it is too hard, need to pour boiling water. Peel the potatoes, chop the parsley.

In a saucepan put the lentils, to the same slice the potatoes, add the apricots and caraway seeds.

Pour broth or water so that it covers products on 2 fingers. Add parsley. Put on fire, bring to boil and cook on low heat for 20 minutes. Season with salt and pepper.

Meanwhile, slice the brown bread cubes, sprinkle cheese, grated on a fine grater and place in oven to dry.

When the vegetables are cooked, whisk everything in a blender until puréed, then pass through a sieve to separate grains of cumin (can not do). Puree back in saucepan, squeeze of lemon juice (here it is necessary caution: I squeezed all the juice and soup, in my opinion, turned out sour), add the coriander and reheat the soup.

Decorate the soup with sour cream, a sprig of parsley and a pinch of grated cheese. Serve with crackers.