In a large pot, add the rinsed lentils, onion, garlic, tomato, carrot, and potato. Cover all the ingredients with water and cook for 30 minutes until the lentils and vegetables are tender.

Blend the cooked lentils and vegetables in a blender until smooth, then return the mixture to the pot over low heat while you prepare the vermicelli.

In a skillet, melt the ghee or butter and toast the vermicelli over medium heat until golden brown.

Add the toasted vermicelli to the soup, season with salt to taste, and let the soup come to a boil once. Turn off the heat and serve the lentil soup with toasted bread and green onions on the side.

Note: The potatoes give the soup a wonderful texture, while the carrots enhance its beautiful orange color and add extra nutrition.