3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils, rinsed
5 cups vegetable stock
3 plum tomatoes (peeled, seeded, and chopped)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
ground black pepper
2 tablespoons fresh lemon juice
1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
2. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more.
3. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.