To roast the peppers, cut them in quarters, seed them and brush lightly with olive oil. Roast on a baking sheet until slightly charred and softened, about 15 minutes.
In a large heavy-bottomed pot, heat the olive oil and butter and saute the onions and garlic for a few minutes. Add the lentils, jalapeno, saffron, cumin, salt and pepper and broth. Bring to a boil, then turn down the heat and simmer for about 30 minutes.
Puree the soup until smooth in a blender, food processor, or with an immersion blender. Add the half and half, and bring back up to a simmer. Check the seasoning, and serve with a dollop of sour cream and some crusty brown bread.
https://theviewfromgreatisland.com/roasted-yellow-pepper-and-lentil-soup/ November 15, 2011