For the Lentils:

1. Drain the soaked lentils and pat dry with paper towels.
2. Heat ¼-inch of canola oil in a cast-iron skillet over medium-high heat.
3. Add the lentils, in batches, to the hot oil and cook, stirring frequently, until they are crispy and yellow, about 2 minutes.
4. Drain the fried lentils on a plate lined with paper towels. Toss the sugar, paprika, salt, and pepper in a small bowl and sprinkle over the fried lentils while they’re still warm. Serve as a garnish on the soup.

For the Soup:

1. Heat the oil and butter together in a large pot over medium heat. Add the onions, garlic, red pepper flakes, and thyme sprigs along with a pinch of salt, and stir to combine everything. Cook for 5 minutes or until the onions are softened.
2. Add in the roasted red peppers and diced potato and cook for another 5 minutes. Add in the wine and cook until it is mostly reduced, about 1-2 minutes.
3. Add the stock, water, and sugar and another pinch of salt and pepper, and bring to a simmer. Simmer for 15-20 minutes or until the potato is very soft and the liquid has evaporated slightly.
4. Using an immersion blender (or a standard blender – in batches!), blend the soup until smooth. Stir in the half-and-half and adjust the seasonings, as needed. Keep warm until you are ready to serve.

To Serve:

1. Ladle the soup into bowls and garnish each with the crispy lentils, a dollop of sour cream or yogurt, a drizzle of olive oil, and a sprinkling of fresh chives. Serve immediately.