Tunisian soup

Instructions

1. Rinse lentils under cold running water until water runs clear. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic and cinnamon and cook, stirring, for 5 minutes or until softened. Add ginger and turmeric and cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, stock, chickpeas and lentils and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
3. Add zucchini, beans and currants and simmer, covered, for 7 minutes or until vegetables are tender. Stir in juice and ½ cup of the coriander. Serve sprinkled with remaining coriander.