• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Halve and peel the onion. Cut each half into three wedges.
• Chop the tomato into thick wedges.
• Roughly chop the parsley (stalks and all).

• Add the pepper, onion, tomato and half the parsley to a lined baking tray.
• Drizzle with oil. Season with salt, pepper and paprika.
• Toss to coat well then spread out in a single layer.
• Roast on the middle shelf of the oven until tender, 25-30 mins.

• Meanwhile, cut the baguettes into breadsticks 1-2cm wide.
• Arrange on a lined baking tray.
• Drizzle with a little oil if desired.
• Place the breadsticks above the vegetables in the oven and bake until golden and crunchy, 10-14 mins.

• Meanwhile, drain and rinse the lentils in a sieve.
• Place a large pot over medium-high heat with the passata, lentils and stock powder.
• Bring to the boil then simmer for 18-20 mins. 
• Remove from the heat and cover to keep warm.

• Once cooked, remove the veg from the oven and blend to a smooth paste.
• Return the pot with the lentils to high heat.
• Add the pureed veg along with 300ml water (double for 4p) and bring to the boil. 
• Loosen the soup with a splash more water if you feel it's too thick. Stir through a knob of butter.
• Season with salt, pepper and 1 tsp sugar (double for 4p).

TIP: Allow the veg to cool a little before blending.

• Divide the tomato and lentil soup between bowls.
• Crumble the Greek style cheese over the top.
• Garnish the soup with chilli flakes (use less if you don't like spice) and remaining parsley.
• Serve with the golden breadsticks alongside.