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Boil macaroni in salted water for 10 minutes. Cool and strain then set aside.
Warm olive oil in a pot and add onions and garlic. Cook for 4 minutes.
Add green lentil, water and MAGGI Less Salt Chicken Stock cubes.
Cook on low heat for around 45 minutes.
Add in the macaroni and chopped coriander. Keep 1 tablespoon of coriander for garnish. Simmer in low heat for 5 minutes.
Remove from heat. Garnish with the remaining coriander and serve.
Per Portion of 300g
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