• Wash and dry produce. • Peel, halve and dice onion into 1⁄4-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you’ll add them to the soup at different times!

• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in garlic, harissa powder, smoked paprika, tomato paste, and 1⁄4 tsp sugar(1⁄2 tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.

• Add diced tomato, stock concentrates, lentils, 2 1⁄2 cups water(4 1⁄2 cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.

• While soup simmers, tear cilantro leaves from stems; discard stems. • Toast pitas. Drizzle with olive oil; season with salt and pepper.

• Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing! • Taste and season with additional salt and pepper.

• Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.