In a pot, add the lentils, onion, tomato, carrots, 2 garlic cloves, cumin seeds, black peppercorns, and water. Bring to a boil, then simmer until the lentils and vegetables are tender.

Once cooked, add salt. Let the mixture cool slightly, then blend until smooth. Strain well to remove any tomato seeds or onion fibers, creating a smooth, creamy soup. Return to the pot and bring to a gentle boil to combine, then turn off the heat and prepare the topping.

For the topping: In a skillet, sauté 3 minced garlic cloves with 1 tablespoon oil over medium heat until the garlic turns light golden. Pour this over the soup and stir to combine. Enjoy! Try it and let me know what you think.