Roast Tomato and Lentil Ragu

Mix the pepper, onion, tomato, basil sprigs and half the basil leaves in an oven dish or on a lined baking tray.
Drizzle the vegetables with oil and paprika. Mix well.
Season with salt and pepper and roast the vegetables on the middle shelf of the oven for 25-30 mins.

Meanwhile, drain and rinse the lentils in a sieve. Put a large pot on medium-high heat and pop in the passata, lentils and stock. Bring to a boil and simmer for 4-5 mins. Cover and keep to make the soup later.

Cut the baguettes into breadsticks 1-2cm wide.
Arrange the breadsticks on a lined baking tray.
Drizzle with a little oil if desired. Place the breadsticks above the vegetables in the oven and bake for 10-14 mins.

Once cooked, remove the vegetables from the oven and blend to a smooth paste (be careful, its hot!)
Return the lentil and tomato pot to a high heat. Add the roasted vegetable puree and 300ml water (double for 4p) and bring to a boil. Add more water to loosen the soup if desired.

Season to taste with salt, pepper and 1 tbsp sugar (double for 4p).

Divide the soup between your bowls. Crumble over the Greek style cheese.
Garnish the soup with dried chilli flakes (use less if you dont like the heat) and remaining basil.
Serve with the breadsticks alongside.