Chop the garlic & onions.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes.You are ready to start cooking this wonderful soup.
In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
Add the lentils to the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
Remove half the soup and puree it in a food processor or blender.
Return the puree to the pot and season with the lemon juice and salt and pepper to taste.
Simmer for another 2 to three minutes and serve.