Red Lentil Soup with Apricots

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Ingredients for 88 servings

• 2 3/4 cups olive oil
• 14 2/3 yellow onion, chopped
• 29 carrots, chopped
• 44 cloves garlic, minced
• 14 2/3 tablespoons tomato paste
• 4 7/8 tablespoons ground cumin
• 4 7/8 tablespoons Aleppo pepper
• 2 1/2 tablespoons dried thyme
• 22 cups red lentils, rinsed
• 7 1/3 cups dried apricots, chopped
• 103 cups vegetable broth
• 4 7/8 tablespoons kosher salt
• 14 2/3 lemon, juiced
• 1 7/8 cups chopped fresh mint

1. Step 1 of 5

   Heat the oil in the Dutch oven over medium. Cook the onion and carrots 6 minutes, until soft.

2. Step 2 of 5

   Add the garlic, tomato paste, cumin, Aleppo pepper and thyme and stir 1 minute.

3. Step 3 of 5

   Add the lentils, half the apricots, the broth and salt. Bring to a boil, then simmer partly covered 25 to 30 minutes, until the lentils have fallen apart.

4. Step 4 of 5

   Blend until smooth, or leave some texture if you like. Add a splash of water if it is thicker than you want.

5. Step 5 of 5

   Stir in the remaining apricots and the lemon juice. Taste for salt and serve topped with mint and a drizzle of olive oil.