Soak apricots and prunes in hot water. Set aside.
Rinse and drain the dry lentils.
Place them in a pot with the 3 cups water. Bring to a boil, then immediately lower the heat to medium. Cook lentils, covered, until soft and liquid is absorbed, about 20-25 minutes. Check to make sure the liquid hasn't evaporated before the cooking time is up. Add a bit more water if necessary. However, if lentils are fully cooked and liquid remains, drain any excess liquid.
While the lentils are cooking, sauté the onion in a skillet over medium heat until translucent. Add the drained, chopped apricots and prunes; cook for an additional 5 minutes.
Turn off heat, add chopped nuts and stir, then add the entire fruit-nut mixture to the pot of cooked lentils. Season with salt and pepper to taste.
Just before serving, garnish with chopped parsley.