Sort and rinse the lentils.

Add the cumin and garlic to the lentils.

Pour in the water and bring to a boil. Cook until the lentils are tender.

Let the mixture cool, then blend until smooth.

Heat the oil in a pan, add the onion, and sauté until golden brown.

Add the sautéed onion to the soup and simmer until the vermicelli is cooked.

Serve in a bowl with toasted bread on the side.

Enjoy! 🍃