Boil the tomatoes in a saucepan for few seconds, then remove the outer skin. Set aside.
Put olive oil in a saucepan over medium high heat. Add in the meat, the bunch of cilantro, parsley and all the vegetables.
Cover the vegetables with hot water, add in the drained and rinsed lentils. Bring to boil then reduce the heat to medium low. Let it cook for about 20 minutes.
Put the meat in another saucepan over medium high heat and cover it with hot water. Add a pinch of salt.
Toss the chickpeas in the meat saucepan. Bring to boil and let cook over medium to medium low heat for about 30 to 40 minutes or until everything is fully cooked.
Once the vegetable are cooked, take out the celery stalks and the 1/2 bunch of cilantro and parsley. Discard them.
Pour back the blended vegetables in the same saucepan over medium heat.
Add hot water.
Add in the meat and chickpeas with their water.
Bring to a boil.
Serve warm with lemon wedges(optional) and your favorite type of bread.