Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted tomato and lentil soup with baharat spiced puff pastry stars

Arabic 30 Mins Prep · 105 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Quarter the Roma tomatoes and keep the cherry tomatoes whole. Place the tomatoes in a large roasting dish keeping them separate.
Peel the garlic cloves and place them in the dish with the tomatoes. Drizzle the olive oil over and season with the cumin, salt and ¼ teaspoon of pepper. Place in the oven to roast for approx. 40-45 minutes.
Once the tomatoes are caramelised and tender, cool for 10 minutes before placing the Roma tomatoes along with the garlic cloves in a blender. Blitz until smooth. Reserve the cherry tomatoes for serving.
Place the blended tomatoes in a large pot along with the vegetable stock and lentils. Cook for 20-30 minutes or until the lentils are tender.
Meanwhile, roll out the puff pastry on a lightly floured surface. Cut it into stars using a cookie cutter. Place on an unlined baking tray and top with another baking sheet to press down the dough. Bake (with the top baking sheet in place) until browned, approx. 25-30 minutes. Remove the top baking sheet and sprinkle ½ tablespoon of baharat spice over.
Divide the soup between four bowls, top with yoghurt, a sprinkle of black pepper, roasted cherry tomatoes and some extra baharat.
Serve with the pastry stars.