Peel and finely dice the onion and garlic. Clean and wash the celery and cut into fine strips. Peel, wash and chop the carrot. Heat butter and oil in a large pot. Add onion, garlic, celery, carrot and a pinch of sea salt and stir-fry over medium heat for about 10 minutes until everything is soft but not burning.
Chop the chilli very finely. Add the chilli and 1 tbsp. cumin to the vegetables and stir-fry for approx. 5 minutes until it begins to smell.
Mash the tomatoes in their own juice with your hands. Add to the vegetables and simmer for about 5 minutes. Chop the apricots finely. Season the tomatoes with 1 l salt and sugar each. Add the stock, bring everything to the boil.
Reduce the heat and add the apricots and lentils. Simmer everything for 15.20 minutes. Season the lentil soup with salt and pepper.