Robert Carrier's Moroccan harira recipe | Good Food

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