A delightful and aromatic soup combining the richness of lentils with the sweetness of apricots, enhanced by a tangy pomegranate drizzle.
Combine the lentils, onion, tomatoes, apricots, ginger, garlic, garam masala, and turmeric in a large saucepan. Add water to cover the ingredients.
Use a deep saucepan to prevent spillage while cooking.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the lentils are tender, about 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Season the soup with salt and pepper to taste. Stir in the fresh cilantro.
Add cilantro just before serving to retain its fresh flavor.
In a small saucepan, heat the oil over medium heat. Add the cumin seeds and cook until they darken slightly and become aromatic, about 2 minutes.
Be careful not to burn the cumin seeds; they should be fragrant but not overly dark.
Remove the saucepan from heat and stir in the pomegranate molasses. Be cautious as it might splatter.
Mix quickly to combine the molasses evenly with the oil.
Serve the soup in bowls, drizzling the cumin mixture over each portion. Enjoy!
Serve with a side of warm bread or a fresh salad for a complete meal.
