Preheat the oven to 525F (275C),
Split the bell pepper, onion and garlic.
Lay them down on an oven tray and add olive oil to them. Add lots of paprika powder.
Roast in the oven until the bell pepper skin starts to get color. Remove the tray.
Peel the bell pepper.
Add all the vegetables in a pot along with olive oil. Let it fizz while you stir.
Add the red lentils, water and vegetable bullion.
Stir and let it cook on middle heat for 5-10 mintues.
Blend the soup with a stick blender.
Add chili powder, red wine vinegar, salt and pepper to taste. You can eat it now or let it cook for another 5 minutes.