Heat some olive oil in a large stockpot and brown the lamb over medium high heat. Remove the meat and set aside.
Add the onions and capsicum to the pot and saute until tender. Add the garlic and saute quickly. Then return the lamb to the pot with the ginger, saffron, chickpeas and chicken stock. Bring to the boil and skim. Then add the tomatoes and cook until the lamb and chickpeas are tender. This will take about 1 1/2 hours.
In a separate pot, bring the lentils to the boil in fresh water. Drain and rinse under cold running water before adding to the soup pot. Cook until tender.
To serve, add a generous amount of chopped coriander, ground cinnamon, lemon juice and salt to taste. Stir through and serve.