Rinse the lentils and place them in a pot with one chopped onion, chopped carrots, chopped garlic, and chopped tomato. Cover with water and cook on the stovetop until the vegetables are tender.

Toast the vermicelli in oil until golden, then add 1 cup water (about 240 ml) and cook until tender.

Once the lentils and vegetables are cooked, blend them in a blender until very smooth.

In a pot, heat 1 tablespoon oil and sauté the second onion (chopped) until just golden. Add the blended lentil mixture and cooked vermicelli. Season with salt, black pepper, and cumin. Bring to a boil, then turn off the heat.

Serve the soup with the toasted pita bread and green onions.