Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the Lentils are tender, 25 to 30 minutes. Add the Chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.
Add one-and-a-half cups of diced leftover cooked Lamb with the Chickpeas.