Heat the olive oil in a large stock pot over medium heat. Brown the lamb and set aside.
Add the onions and capsicum to the pot and saute until tender. Add the garlic and saute quickly. Return the lamb to the pot. Add the ginger saffron , soaked chick peas, and stock. Bring to the boil and skim the surface to remove any impurities.
Add the tomatoes and cook for 1 and a half hours, adding water if necessary, until the lamb and chick peas are tender.
Meanwhile, in a separate pot, prepare lentils as per pack directions. Drain and rinse.
Add lentils and cinnamon to the soup. To serve, add chopped coriander, lemon juice and salt to taste.