Wash and dry produce.

Peel, halve and dice onion into ¼-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into ¼-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 ¼ tsp sugar (½ 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, 2½ cups water (4½ 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 salt and pepper.

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