Rinse the lentils and let them soak for 10 minutes, then drain. Peel the potato, wash it, cut it into cubes, and keep it in water. Peel and slice the carrot. Add the whole tomato (no need to cut). Peel and wash the onions; slice one of them. Add the garlic, celery, salt, black pepper, and cumin.

In a pot, add enough water and all the prepared ingredients. Bring to a boil over medium heat for 15 minutes, until everything is cooked through.

Pour the cooked mixture into a blender and blend until smooth. Strain the soup through a fine mesh strainer.

In a separate pot, melt 2 tablespoons of butter. Finely chop the remaining onion and sauté it in the butter. Before the onion browns, just as it softens, add the vermicelli and keep stirring.

When the onion and vermicelli turn golden, add them to the lentil soup. Return the soup to the stove and cook until the vermicelli and onions are fully cooked. Serve hot, perfect for breakfast. Enjoy!