Heat the oil in a pan, add the meat and brown on all sides. Add the onion, celery and spices and cook until softened. Add the chickpeas, lentils, tomatoes and water and simmer, covered, over a low heat for 50-60 minutes until the pulses are tender. Keep checking the liquid level, adding more water if necessary.
Mix the flour to a lump-free paste with 100ml water, then whisk into the soup. Stir the soup constantly for five to ten minutes until thickened. Season, then squeeze in the lemon juice and coriander before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.