Armenian Lentil and Apricot Soup

Adapted from "Please to the Table," a Russian/Former Soviet Union cookbook. I love this soup--takes on a beautiful red color if you use red lentils and a warm golden brown if you use brown. Mom used to make it years ago and now I make it for some variation in my usually savory bean dishes. I'm posting it for Michael's benefit, as he won't have a meal plan this year (horror!) but will have a slow cooker.

Saute 1 chopt onion, 2 chopt cloves of garlic, and 1/3c chopt dried apricots in 3T EVOO.
Pour this mixture into your slow cooker along with 1.5c washed dried lentils (red is preferred, but brown will do), 5c veg stock, .5t cumin, .5t thyme, salt, and black pepper to taste.
Set the slow cooker to lo for 8h. After about 5-6h, add 3 med plum tomatoes (peeled, seeded & chopt--using canned tomatoes saves you some work).
At the end of the cooking time, remove half of the soup and puree in a food processor or blender. Return to the rest of the soup and season w/ 2T lemon juice. Simmer for a few minutes and serve. Top with parsley and/or sour cream.