First, place the lentils in a pot, rinse them well, then add water. Put the pot on the stove and bring to a boil.

Cut all the vegetables into large cubes.

Once the lentils are boiling, skim off any foam, then add all the vegetables. Cook until the vegetables are tender and the lentils are soft. Turn off the heat.

Transfer some of the cooked vegetables and lentils to a blender and blend until smooth. Repeat until all the lentils are blended.

Return the blended mixture to the pot, add plenty of water, and put it back on the stove. Add the bouillon cubes.

Dice the onions into small cubes. Sauté them in a little oil until they turn light golden brown.

Add the minced garlic and sauté until everything is well browned, then add this mixture to the lentil soup.

Add salt and cumin. If the soup is too thick, add more water to reach your desired consistency. Bring to a boil, then turn off the heat.

In a pan, toast the vermicelli noodles with 2 tablespoons of ghee and a little oil until golden brown.

Add the toasted noodles to the soup, reduce the heat, and cook until the noodles are done. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Serve with green onions and toasted bread. Enjoy!