Lentil and macaroni soup

Ingredients:

100 g, 4 oz, macaroni
1 cup white lentils
2 cups finely chopped fresh coriander
6 cloves garlic, crushed with a dash of salt
1 onion, finely chopped, fried till transparent
2 litres, 8 cups, of water
1/4 cup vegetable oil or shortening
1/4 teaspoon ground cumin
1 teaspoon salt, as desired

Preparation:

Remove stones and dirt from lentils.
Wash, put 2 litres of water in a pot, add lentils and bring to a boil.
Cover and cook over low heat for 25 minutes or till tender.
Add Macaroni, simmer for 15 minutes. Add onion.
Pound coriander, cumin, salt and garlic.
Fry this mixture in hot oil, add to lentils mixture.
Boil for 2 minutes. Serve hot.