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Preheat oven to 180°C/400°F
Place the red bell peppers/capsicum on a baking tray and drizzle with olive oil, cook for about 30 min until the peppers are tender and the skins have slightly blistered.
Remove the bell peppers/capsicum and leave to cool. Peel off the skins and then roughly chop.
Place a large saucepan on a medium heat and add 1 tablespoon of olive oil. Saute the onion and garlic for 2-3 minutes until soft.
Add the vegetables stock, canned tomatoes, tomato paste, cooked bell peppers, harissa, paprika and tamari or soy sauce. Using a stick blender blend these ingredients together until smooth.
Add the soaked lentils to the pureed soup and simmer on a medium heat until soft for about 30 minutes.
Taste the soup add salt and pepper and adjust seasoning to taste.
Remove from heat and stir through 2 Tbspn of coconut cream.
Garnish with fresh parsley and serve.