Roast the peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems. Roughly chop and add to a food processor and set aside.
Cut the 4 tomatoes in half and grate the cut side on a cheese grater. Discard the skins. Add to the food processor and puree with the peppers. Set aside. Dice the remaining 2 tomatoes. Set aside.
Add the onion to a 5 and 1/2 quart pot along with the olive oil on medium-low heat.
Sauté until onions are soft (about 5 minutes) and add the garlic. When the garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until it is reduced and syrupy. (about 2 minutes)
Rinse the lentils thoroughly and strain. Add the water, pureed tomato and red peppers to the onions then add the lentils. Bring to a boil then reduce the heat to medium for about 20 – 25 minutes. Scoop off the starchy foam.
When lentils are soft, add the diced tomatoes, olive oil, vinegar, lemon, hot paprika, paprika, salt and pepper. Cook for 5 – 10 more minutes to incorporate the flavors.
If you don't care about adding in the skin, you can add the tomatoes to the food processor without grating them.