Instructions

1. Peel and finely chop the onion.
2. Heat the oil in a heavy-based saucepan. Sauté the onion, then add the garlic and ginger. Stir for a minute, then add the spices.
3. Stir through, then add the chopped tomatoes and stock.
4. Bring to simmer, then add half of the lemon zest.
5. Simmer for 10 minutes, then add the drained chickpeas and lentils. Cook for another 10 minutes.
6. Finely chop the herbs, add to the soup with the other half of the lemon zest. Squeeze the lemon juice into it.