Do some prep: Finely chop 1 large onion, 1 pound peeled carrots, 8 cloves garlic. Using a vegetable peeler, peel off long strips of zest from 1 lemon. Stack the slices and cut them thinly lengthwise into thin strips.

Make soup: Heat a large Dutch oven over medium-high heat. Add ¼ cup olive oil, the chopped onions, carrots, and lemon strips, along with two (4-inch) rosemary sprigs and 1 tablespoon chopped Calabrian chiles in oil. Season with salt, stir to combine, and cook, stirring occasionally, until the onions are barely caramelized on the edges, adding a glug of olive oil if pot seems dry, about 10-14 minutes. Reduce heat to prevent over-browning, if necessary. Add the garlic, stir to combine, and saute, stirring, until softened but not browned, about 3 minutes more. Add 1 ½ cups red lentils, 1 can chickpeas and their liquid, 8 cups water, and 2 teaspoons salt. Bring to a boil, add 5 ounces jumbo pasta shells and cook at a steady boil, stirring occasionally, until noodles are just shy of al dente and the lentils are soft, about 15-17 minutes. Don’t overdo the pasta at this point, as it will continue to cook just a bit as it sits. Add ⅓ cup lemon juice and ⅔ of the grated Parmigiano-Reggiano (about ½ cup) to the pot, stir to combine and season to taste with salt and more lemon juice, if desired.

While the soup cooks, make the panko crispies: In a small skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add 1 ¼ cups panko, stir to coat and toast, stirring frequently, until deeply golden all over, about 3-5 minutes. Add the remaining parm directly into the skillet and stir to combine. Season to taste with salt and pepper and transfer to a bowl to stop the cooking.

Serve: Serve it up, topped with more pram, more Calabrian chilies, and the panko crispies.