This quick mix of lentils, vegetables, and dried apricots combines some of the plant kingdom's richest sources of dietary iron. The stew will continue to thicken after cooking. Use a dash of freshly ground black pepper, if desired, to taste.
1 medium onion, diced (about 1 cup)
1 large carrot, peeled, quartered lenght-wise, and thinly sliced
1 cup brown lentils, rinsed and picked over
1 quart low-sodium vegetable broth
1/2 cup dried apricots, cut into bits