Rinse the lentils well and place them in a pot. Add the quartered onion, carrot, potato, garlic cloves, and tomato. Cover with water and cook over medium heat for about 15 minutes, until the lentils and vegetables are tender.

Let the mixture cool, then blend it in a blender. Add 1 cup (240 ml) or more water to reach a smooth, medium consistency. Strain the soup through a fine mesh strainer.

In a large pot over medium heat, sauté the chopped onion. Add 1 tablespoon minced garlic and cook until fragrant and golden. Add the blended lentil mixture, then stir in the cumin and salt. Bring to a boil uncovered and let it simmer to thicken slightly.

If you like, toast about 4 tablespoons orzo pasta in 1 tablespoon clarified butter (ghee) until golden. Add the toasted orzo to the simmering soup, reduce the heat, and stir occasionally to prevent sticking or burning. Cook until the orzo is tender, then turn off the heat.

Ladle the soup into serving bowls. In a small pan, heat 1 tablespoon clarified butter (ghee) and sauté 1 tablespoon minced garlic until golden. Spoon this over the soup before serving. Serve with French fries and toasted bread.