Red Lentil Soup with Apricots

Method

1. Heat the oil in the Dutch oven over medium. Cook the onion and carrots 6 minutes, until soft.
2. Add the garlic, tomato paste, cumin, Aleppo pepper and thyme and stir 1 minute.
3. 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. Blend until smooth, or leave some texture if you like. Add a splash of water if it is thicker than you want.
5. Stir in the remaining apricots and the lemon juice. Taste for salt and serve topped with mint and a drizzle of olive oil.

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