In a large saucepan over medium-high heat, heat oil and add onion, bell pepper, apricots, salt, and pepper. Sauté, stirring frequently, until onions are translucent, about 8 minutes.
Add broth, lentils, tomatoes, dried parsley, cumin, garlic powder, thyme, and 3 cups of water. Bring to a boil and then reduce to a simmer (medium-low heat).
Cover partially and simmer 20-30 minutes or until lentils are softened. Stir occasionally and add more water if it becomes too thick.
Remove about 4 cups of soup and purée the remaining soup using an immersion blender or carefully using a traditional blender in batches (this step is optional, see note).
Return soup to pan, add lemon juice, and stir to combine. Taste and season with additional salt and pepper, as needed.
Video
Notes
Puréeing the soup is optional. You can leave it as it is for a chunkier soup, purée part of it, or for very smooth soup, purée all of it.
Use vegetable broth instead of chicken broth to make this soup vegan.
Leftover soup will keep in the refrigerator for 5-6 days or up to three months in the freezer. Reheat in a saucepan or individual portions in the microwave.
Makes about 10 cups (8 servings of 1 ¼ cups each).