Bring water to a boil, then add the lentils and vegetables. You can also add zucchini or mixed vegetables if you like, but I used just carrots and potatoes.

Let it cook until the vegetables are tender. Once done, add the cumin, salt, and black pepper, then turn off the heat and let it cool slightly.

Transfer the mixture to a blender and blend in batches until smooth.

In the same pot, heat a little oil and sauté the vermicelli noodles until golden brown. Pour the blended soup over the noodles and simmer on low heat until the noodles are cooked.

Serve with toasted bread. Enjoy!