In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
Cook, covered, about 25 minutes.
Using a stick blender, puree for about 15 seconds.
Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.