Lentil and Roasted Tomato Soup

10 plum tomatoes, halved
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds

Heat the oven to 375° F.  Put the tomatoes in a roasting pan in which they can lie in a single layer.  Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes.  Turn over to coat, ending with tomatoes cut side up.  Sprinkle tomatoes with brown sugar if desired.  Cook for 45 minutes, until slightly shrunken and charred in places.  Set aside the 6 nicest-looking tomato halves.

Toast the cumin and coriander seeds for 2 minutes in a dry pan.  Grind them in a mortar; mix in the turmeric and set aside. 

Heat the oil in a saucepan; saute the onion until soft and golden brown.  Add the garlic, spices, ginger, and chile, and cook for 2 minutes.  Add the lentils, stirring to coat in the cooking juices.  Add the roasted tomatoes with their juices, and the stock.  Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree.  The tomatoes should have disintegrated, too.  The soup can be either pureed or kept chunky.  

Check the seasoning and stir in most of the cilantro.  Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.

Serves 6.

From A Change of Appetite by Diana Henry