Egyptian Lentil Soup with Harissa Chickpeas (Shorbat Adas)

• Sauté the Aromatics: Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large onion and 2 carrots and sauté for 5–7 minutes, until softened and lightly golden. Add 2 cloves garlic and cook for another 30 seconds, just until fragrant.
• Bloom the Spices: Stir in 1½ tsp cumin, 1½ tsp coriander, ½ tsp turmeric, ¼ tsp cinnamon, ¾ tsp salt, and ½ tsp black pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and deepen their flavor.
• Simmer the Soup: Add 1 cup red lentils, 6 cups vegetable broth, and 1 can diced tomatoes (or diced Roma tomatoes). Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils and vegetables are very tender.
• Start the Chickpeas (Optional): If making the harissa chickpeas, start them now (Instructions below) so they can roast while the soup simmers. Preheat the oven to 400°F (200°C).
• Blend: Turn off the heat and let the soup cool slightly before blending. Using an immersion blender, blend directly in the pot until mostly smooth, leaving a little texture if desired. If using a countertop blender, work in batches and allow steam to vent while blending. Taste and adjust seasoning as needed.
• Serve: Ladle the soup into bowls and top with crispy harissa chickpeas, fresh herbs, a squeeze of lemon, and a drizzle of harissa if you like.

Prepare the Harissa Chickpeas (Optional)

• Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Season the Chickpeas:In a bowl, toss 1 can chickpeas with 1 tbsp harissa, a drizzle of olive oil, and a pinch of salt and pepper until evenly coated.
• Roast: Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25–35 minutes, shaking the pan halfway through, until crispy and golden.