Wash the red peppers. Remove the core and chop them into medium-sized pieces.
Peel the onion and the garlic cloves. Roughly chop the onion and crush the garlic with the flat side of your knife (see step-by-step pictures in post above).
Heat a Dutch oven or a stockpot with coconut oil (or your preferred cooking oil). When hot, sauté the onion and garlic over medium-high until translucent.
Add in the tomato paste and smoked paprika powder. Stir for 1 minute until fragrant. Add the red peppers and maple syrup to the pot and sauté for a 5 minutes over medium heat while stirring frequently.
Pour in the vegetable broth. Give it a good stir. Cover with a lid and simmer for 15 minutes. The pepper should be soft.
Use an immersion blender to blend the peppers until smooth. The soup should be very thin, as part of the liquid will be absorbed by the lentils as they cook.
Add in the lentils and cover with a lid. Cook for another 15 to 20 minutes. When cooked, you can blend the lentils or leave the soup as it is.
Serve with some plant-based yogurt, fresh parsley and chili flakes if desired.