• 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.

Tips

• Add water if you want the soup to be thinner, or let it cook if you want it to be thicker.
• Garnish with crispy bacon and pumpkin seeds.
• Serve with tasty bread.