Chop the onion and crush the garlic cloves with a knife. Core the red peppers and cut them into pieces.
Sauté the onion and garlic until soft in your preferred cooking oil. Add in the tomato paste and smoked paprika. Let it cook until it becomes fragrant.
Add the peppers and maple syrup (or brown sugar) to the pot. Sauté for 5 to 7 minutes until the skin of the peppers starts to turn golden.
Add in the vegetable broth. Cover with a lid and simmer until the peppers are soft (10 and 15 minutes).
Blend the soup with an immersion blender. Add the rinsed lentils to the pot and cover with a lid. Wait until the lentils are cooked (15 to 20 minutes).
You can eat the soup as is or blend it again when the lentils are cooked . You can also thin out the soup with a little more vegetable broth or water.