Fill a pot with water and add the onions, carrots, potatoes, lentils, tomatoes, and garlic. Cook everything together until tender.

Transfer all the vegetables and their cooking water to a blender. Blend very well, then strain the mixture.

Return the strained soup to the pot. For the seasoning: sauté half a head of minced garlic, cumin, chili powder, salt, and a small finely chopped onion in 1 tablespoon of ghee or butter until the onion turns pink. Add this mixture to the soup and stir.

If the soup is too thick, add a small cup of water and bring to a boil over medium heat, then turn off the heat. Toast some bread, place it at the bottom of the bowl, and pour the soup over it. Serve with a simple salad (without cucumber). Some people like to add cooked orzo pasta to the soup, but I prefer it light without it.