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Preheat oven to 400
Halve the tomatoes, cut peppers in half and remove seeds, peel and quarter the onions and peel the garlic cloves
Sprinkle some olive oil on a baking tray and arrange the vegetables skin side up. Sprinkle more olive oil on top and season with salt and pepper
Roast in the oven for 35 minutes or until skin is blistered on the peppers
In a soup pot, add rinsed lentils to the vegetable broth. Bring to a simmer and cook until lentils are mushy.
Let roasted veggies cool slightly then peel the skins from the peppers and tomatoes
Add the roasted vegetables and pan juices to the broth and lentils.
Use an immersion blender to purée the soup.
Season to taste with smoked paprika, salt and pepper, and bouillon powder if desired.