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In a medium pot, combine lentils, carrot, tomato, potato and chicken stock and bring to a simmer over medium high heat.
Reduce heat to low and cover with a lid. Cook for 25min or until vegetables are soft and lentils have expanded.
Blend with a stick blender until smooth and creamy.
Season with salt, pepper, turmeric and cumin.
In a separate small frypan, melt butter and add crushed vermicelli noodles.
Mix continuously until light golden.
Add the garlic and mix for another 30 seconds then pour the noodle butter mix straight in to the pot of soup.
Stir and adjust salt to your taste.
Serve with crunchy fried pita bread and lemon.