- 1 cup finely chopped coariander leaves
- 1 cup macaroni pasta pasta
- 1 tablespoon Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 1 cup dried green lentils
- 6 cups Water
- 3 cubes MAGGI Less Salt Chicken Stock
- 1 cup Coriander leaves
HOW TO PREPARE
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.