Add black lentils and *mirepoix with chicken stock and white wine, simmer until lentils are tender. ( about 20 min) Pull off the heat and add peppers, tomato paste, parsley, salt and pepper. Do not over season, as lentils natural seasonings come out. Cool as soon as possible, so as to not overcook the lentils. Puree 1/3 of the soup. Try to prepare 2 days beforehand for the best taste.