Heat oil in soup pot. Add onions, carrots, and celery. Sauté for 3 minutes.
Stir in lentils, tomato paste, cumin red peppers, and vegetable broth
Bring to a boil, then reduce heat and simmer uncovered for 30 minutes or until lentils are soft and soup is thick. Salt to taste and stir occasionally.
Place 1 cup of soup in blender and puree until smooth. Combine with soup in pot.
Ladle into bowls.