Lentils with Vermicelli Soup

submitted by Sister Amena

Ingredients

1 glass red lentils
½ glass vermacelli noddlesbroken in to small pieces
1 minced onion
¼ glass oil
2 Maggi cubes
7 glasses of water
½ teaspoon crushed garlic
½ teaspoon cumin

Directions

1. Wash lentils. Put lentils and water in a pan, raise the heat and add the garlic and the cumin. Leave boiling until lentils are done.

2. Leave to cool a little and place in a blender or use electric mixer.

3. Put lentils back in pan and add Maggi and vermicelli and leave on medium heat.

4. Heat oil, add onions and cook until golden, add onions to the soup and leave boiling until the noodles are done. Serve.