Authentic Arabic Lentil Soup (Shorbat Adas)

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1. 1Step 1: If making pita chips, preheat the oven to 400°F. Separate pita rounds with a knife so they are only one layer thick. Cut into about 1-inch squares and toss with olive oil and salt. Arrange in a single layer on a parchment-paper-lined baking sheet. Bake for 7-10 minutes until crispy.
2. 2Step 2: Prepare crispy sautéed onions. Heat 2 tablespoons of olive oil in a pan over medium-low heat. Add finely diced onions, spread them evenly into a single layer, and let them cook without stirring until the bottom becomes golden and crisp. Cook for about 30-40 minutes, stirring or flipping halfway, or as needed. Remove the onions from the pan and place them on a paper-towel-lined plate to absorb excess moisture.
3. 3Step 3: While the onions are crisping, add the washed red lentils, water, black pepper, cumin, and vegetable bouillon to a large pot. Bring to a boil and simmer on low heat for 25-35 minutes until the lentils are tender and breaking down into the liquid.
4. 4Step 4: For a smoother texture, blend with an immersion blender directly in the pot. Alternatively, transfer to a blender, purée until smooth, and return to the pot.
5. 5Step 5: Stir in 1 tablespoon of olive oil, salt, and half of the sautéed onions into the soup, and heat through for a few more minutes to infuse flavor.
6. 6Step 6: Serve with plenty of fresh lemon juice and the remaining sautéed onions sprinkled on top. Top with freshly cracked black pepper, pita chips, and parsley if desired.