Soak the lentils in water for a while.

Sauté the chopped onion in oil, then add the lentils. Stir and add 1 cup (240 ml) of water.

Add the spices, bouillon cube, black pepper, chopped tomato, and turmeric. Stir to combine.

As the lentils absorb the water, add more water as needed.

When the soup is halfway cooked, add the instant vermicelli soup.

Let it simmer on low heat for 15 minutes.

Serve hot.