Step 1

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds or until fragrant.

Step 2

Add tomato, stock, chickpeas and lentils. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 15 minutes or until slightly thickened.

Step 3

Stir in lemon rind, lemon juice and coriander. Season with pepper. Ladle into bowls. Serve with pita bread.