Heat butter and oil in saucepan, add onions and saute until soft and translucent.
Add garlic, ginger, cinnamon and turmeric and stir-fry for 5 minutes.
Add 750ml boiling water and simmer for 30 minutes.
Add chickpeas, lentils and tomatoes, stir well, then simmer for about 15 minutes to blend flavours.
Add the lemon juice and lots of black pepper.
Taste and adjust seasoning with sea salt.
Serve in big bowls with optional coriander garnish and lots of crusty bread on the side. Serves 4.
