Prep the apricots. In a small bowl, add the chopped dried apricots and cover with warm water by about 1 inch. Set aside to plump and soften while you work on the rest of the soup. (If using fresh apricots, skip this step.)

Sauté the vegetables. In a large Dutch oven or heavy-bottomed pot set over medium-high heat, add the olive oil. Once the oil begins to shimmer, add the onion and carrots and season with a big pinch of salt and black pepper (about 1/2 teaspoon each). Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.

Add the tomatoes and spices. Add the grape tomatoes, tomato paste, garlic, cumin, paprika, and the water. Mix and cook for 1 more minute.

Simmer the soup. Stir in the stock and the lentils. Season with another big pinch of salt and black pepper (about 1/2 teaspoon each). Bring the liquid to a boil, then reduce the heat to low and partially cover the pot. Simmer for about 20 minutes, or until the lentils are very tender and begin to break down; stir the soup occasionally. If it gets too thick, stir in about 1/2 cup stock or more water to reach your desired thickness.

Purée the soup. Remove the pot from the heat. Drain the chopped apricots and stir them into the soup along with the lemon juice. Using an immersion blender, carefully puree the soup to your desired smoothness.

Finish and serve. Ladle the soup into serving bowls and finish each with a generous drizzle of olive oil and a sprinkle of fresh parsley. Add some additional chopped apricots, either fresh or dried, if you like.