Start by prepping all your ingredients. Chop the onion, mince the garlic, and dice your carrots. Rinse the lentils under cold water until the water runs clear. This helps to remove any dust or debris. Set everything aside as you get ready for cooking.

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions. Sauté them until they’re translucent, about 5 minutes. You want them soft but not browned. Stir in the minced garlic and grated ginger. The aroma that fills your kitchen at this point will have you wishing you could bottle it up! Cook for another minute until fragrant.

Next, toss in the diced carrots along with the cumin, cinnamon, smoked paprika, and red chili flakes. Stir everything for about two minutes, letting the carrots soften slightly. The spices will start to bloom, releasing their flavors into the oil, making your kitchen smell incredible.

Now, add the rinsed lentils and concentrated tomato paste to the pot. Stir well to coat everything with the tomato paste. This step makes a pivotal difference by infusing the lentils with flavor.

Carefully pour in the vegetable broth. Scraping the bottom of the pot can help lift any bits that may have stuck. Once everything is mixed, bring the mixture to a boil. After it starts bubbling, reduce the heat to low and cover the pot. Let it simmer gently for about 30 to 35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Once the lentils are ready, stir in the chopped dried apricots and lemon juice. The apricots will add a lovely pop of sweetness while the lemon juice brightens the dish. Adjust seasoning with salt and pepper as desired. If you like, sprinkle chopped parsley on top for a fresh finish.