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(Garlic already doubled). Pre-heat the olive oil in a casserole. Finely dice the onions and sauté them in the oil until dark golden (15-20 mins). Meanwhile, discard the lower stems of the coriander, finely chop the rest and set aside.
Grate the garlic into the casserole and cook for another minute until the raw scent has disappeared. Stir in the spices with most of the chopped coriander and let them heat through, then rinse the lentils and add them to the pan followed by 2l of water or stock. Bring to a boil, then simmer covered for 20 minutes or until the lentils are just tender.
Whisk together the lemon juice and flour and stir it into the soup along with the salt. Break the pasta into spoon-sized pieces into the casserole and cook for another 10 mins or until al dente. Divide the soup over plates, garnish with the remaining coriander and a drizzle of olive oil.