Rinse the lentils thoroughly.

Add the remaining ingredients to the lentils, making sure to chop the tomato and carrot. Cook over heat until the carrot is tender.

Blend the mixture with an immersion blender or in a regular blender until smooth.

Toast the vermicelli in butter or ghee on the stove, then add it to the lentil soup. Let it simmer until the vermicelli softens.

If you like, sauté an onion and add it to the soup.