HOW TO ROAST THE ALMONDS--Preheat the oven to 350 degrees. Spread the nuts in a single layer on a parchment lined baking sheet. Bake for 3-4 minutes. Shake pan to stir the almonds. Check every minute until they are golden brown. Remove from oven and pour on a plate where they can cool in a single layer. If left on the baking sheet, they will continue to brown. They will do the same if left in a pile.

HOW TO MAKE THE PILAF--Saute’ diced onion over medium heat, using a few tablespoons of vegetable broth. Add the carrots and peppers and cook for 5 minutes, stirring occasionally. Add the garlic, cumin, coriander and cardamom. Cook, stirring, for a minute. Add the rice and stir to coat the grains with the onion and seasonings. Add the lentils, apricots, vegetable broth, and salt. Bring all to a boil. Cover with a lid, reduce the heat to low, then cook for about 20 minutes without lifting the lid. Fluff the rice with a fork and gently stir in the almonds, parsley and lemon juice.

NOTE: Preparation time is 15 minutes after cooking the rice.