Rinse the lentils and add 2 cups of water. Slice the onions, tomatoes, and carrots, and add them along with the whole garlic cloves. Bring to a boil and cook until all the ingredients are tender.

Let the lentil mixture cool after cooking, then blend it in a blender until smooth. Return it to the pot, bring to a boil, and add salt, cumin, cayenne pepper, mixed spices, and the chicken bouillon cubes.

Sauté the minced garlic and minced onion in 2 tablespoons of ghee or butter until golden. Add this mixture to the soup and stir well. Serve hot.