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1
Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
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2
Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
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3
Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
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4
Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
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5
Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
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6
Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
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7
Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
