Arrange the peppers and tomatoes on a baking sheet. Place the garlic on a small piece of foil. Drizzle everything with 1 tablespoon neutral oil. Sprinkle with salt and pepper. Wrap the garlic in the foil. Transfer to the oven for 30 minutes or until the peppers are well-charred.
Turn off the heat. Remove from the oven and carefully unwrap the garlic. Set aside until the garlic is cool enough to handle.
Start the lentil soup:
Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the leeks and cook for 6–7 minutes. Add the carrots and cook until 6–7 minutes until they just begin to soften.
Bloom the spices:
Add the chili powder, cumin, thyme, smoked paprika, sweet paprika, cayenne, and salt and pepper to the pot and stir to coat. Cook for 1 minute.
Simmer the lentils:
Add the lentils to the pot and cook 2 minutes. Pour in the water and bring to a boil. Season liberally with salt and pepper. Reduce heat and simmer for 30–45 minutes until the lentils are tender. Taste and season with salt and pepper.
Puree the charred vegetables:
Transfer the peppers and tomatoes to a food processor. Carefully pop the garlic out of the paper and into the food processor. Pulse until pureed.
Pour the mixture into the lentils along with the maple syrup and continue simmering until the lentils are tender. Taste and season once more.
Divide the lentil soup between bowls and garnish with microgreens or minced parsley. Enjoy!
If you don't have fresh tomatoes, use 1 15-ounce can diced tomatoes and add it to the soup with the water. Mince the peppers and garlic according to the recipe instructions.