Step 1: Roast the Red Peppers

1. Preheat your oven to 450°F (230°C).
2. Place the whole red peppers on a baking sheet and roast for about 10-15 minutes, turning occasionally, until the skin is blistered and charred.
3. Transfer the peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. This makes peeling easier.
4. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers.

Step 2: Sauté the Aromatics

5. In a large pot, heat the olive oil over medium heat.
6. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until softened.
7. Stir in the minced garlic, cumin, paprika, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.

Step 3: Simmer the Soup

8. Add the roasted red peppers, rinsed lentils, and vegetable broth. Stir well.
9. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are soft.

Step 4: Blend for Creaminess

10. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches and blend carefully.
11. Stir in the lemon juice and coconut milk (or Greek yogurt) for extra creaminess. Adjust seasoning if needed.

Step 5: Serve & Enjoy

12. Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot. Pair with crusty bread for a complete meal!