Cook the lentils in boiling water until tender, then drain.

Slice the onions and fry them in oil until golden brown. Remove the onions and place them on paper towels to drain. Reserve the oil.

Use 1 tablespoon of the reserved oil to fry the vermicelli noodles until golden. Add the rice, stir to coat, then add boiling water and cook until the rice is done.

Cook both types of pasta in boiling water until al dente, then drain.

Mix the garlic with the vinegar and cumin.

Blend the tomatoes, then cook them in a saucepan until the sauce thickens.

To serve, layer the lentils, then the rice and vermicelli, followed by the pasta, tomato sauce, fried onions, and a spoonful of the garlic-vinegar mixture. Enjoy!