Ingredients

3 Tablespoons oil
1 large onion, diced
2 medium carrots, scrubbed and cut into ¼” slices
3 cloves of Garlic, finely chopped
½ cup diced, dried apricots
1 teaspoon cumin seeds (I use ¼ t. dried)
4 cups no salt added vegetable broth
2/3 cups of lentils, red preferred but green works
1 can diced tomatoes
½ tablespoon dried thyme
¼ teaspoon dried ginger
½ teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon dried parsley
¼ teaspoon turmeric
3 Tablespoons Lemon juice

Soften the onions in the heated oil in a 2 quart sauce pan.
Add carrots, garlic, cumin, and apricots. Sauté about 2 minutes.
Add lentils, broth, tomatoes, dried thyme and ginger. Bring to a boil.
Then turn down the heat to simmer for about 20 minutes until lentils are soft.
Add remaining ingredients.
Using an immersion blender puree until some of it is smooth. Enjoy!