Cut the onion, tomatoes, and carrot into cubes.

Rinse the lentils and soak them in hot water.

Sauté the onion in oil or ghee until soft, then add the carrot and tomatoes. Cook until the tomatoes soften, then add the spices and water. Bring to a boil.

In a blender, blend the lentils, water, and carrot, then return the mixture to low heat.

Sauté the vermicelli in oil until golden brown, then add it to the soup and cook until the noodles are tender.

Enjoy!