Robert Carrier's Moroccan harira - Good Food Middle East

Ingredients

• 100g dried chickpeas, soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb, cut into 1cm cubes
• 1 large Spanish onion, finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes, skinned, seeded and chopped
• lemon quarters, to serve