📖 Instructions

1. Gather your ingredients: Before you start, make sure you have everything you need on hand. This will make the cooking process much smoother. It's a rookie mistake to run out of something halfway through the cooking process.
2. Prepare the lentils: Rinse 1 cup of green or brown lentils under cold water, picking out any debris or stones. Set aside, this ensures we are working with clean lentils.
3. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion, 2 minced cloves of garlic, and 1 diced carrot. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. Don't rush this step; letting the aromatics develop will add depth to the soup.
4. Add the apricots and rosemary: Stir in 1/2 cup of chopped dried apricots and 2 teaspoons of fresh rosemary (or 1 teaspoon dried). Cook for another 2 minutes, allowing the apricots to plump up slightly and the rosemary to release its aroma. It smells divine, doesn't it?.
5. Incorporate the lentils and broth: Add the rinsed lentils to the pot, then pour in 6 cups of vegetable broth (or chicken broth if you prefer). Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
6. Blend for creaminess (optional): If you prefer a creamier soup, use an immersion blender to partially blend the soup. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be careful when blending hot liquids! I had a small kitchen explosion doing that once, and it was not fun.
7. Adjust seasoning and serve: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a squeeze of lemon juice to brighten the flavors. Serve hot, garnished with a sprig of fresh rosemary and a drizzle of olive oil, if desired. Maybe some crusty bread on the side? Yummy. It is ready to rock!
8. For a thicker soup: If the soup is too thin for your liking, simmer it uncovered for an additional 10-15 minutes to allow some of the liquid to evaporate.
9. Storage instructions: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. It actually tastes better the next day, as the flavors have had time to meld together.