First, heat the ghee or butter in a pot. Add the chopped onion and sauté until it starts to turn golden. Add the tomato and green bell pepper, then stir. Add salt, black pepper, and cumin, and stir again.

Next, add the water and stir. Add the well-washed and drained lentils, stir everything together, cover, and let it cook for about 30 minutes until the lentils are tender.

Once cooked, let the mixture cool slightly, then blend it in a blender until smooth.

In a separate pan, heat 1 tablespoon of ghee or butter. Add the vermicelli noodles and toast them until golden brown. Add the blended lentil soup to the pan and bring it to a boil just once, then remove from heat.