Lentil and roasted tomato soup with saffron

Very few foods make me happier than a nice bowl of hot soup in the winter. It warms you up, not just physically, but also makes me happy. I think this comes down to the fact that I grew up with soups; my mother would give us hot soup on cold, rainy plantations during the monsoon season.

This is a lovely soup with Indian flair and a touch of the Middle East. The lentil soup is delicate and creamy, the tomatoes adding a subtle tartness and the harissa adding a touch of spice. The yoghurt-tahini sauce binds the flavours together beautifully. This is a soup built for the soul, flavourful and satisfying.

Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes, I was hooked on her cooking. There are flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes step away from the ordinary and are just amazing.

For more wonderful recipes from this cookbook, click here.

Ingredients:

For the tomatoes:

2 pints cherry tomatoes, halved

3 tablespoons olive oil

3 teaspoons harissa

Salt, to taste

1/2 teaspoon pepper

1 teaspoon brown sugar

1 tablespoon peanut oil

1 large onion, diced

4 cloves garlic, minced

1 teaspoon ginger paste

1/2 teaspoon turmeric

1/2 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 cup split red lentils (masoor dal)

A good pinch of saffron

4 cups water

Salt, to taste

For the yoghurt:

1/2 cup Greek yoghurt

1 tablespoon tahini

Salt, to tatse

1 clove garlic, minced

Heat the oven to 375°F.

Start with the tomatoes. Toss the tomatoes with the oil, harissa, salt, pepper and sugar. Add them to a single layer on a lined baking sheet and roast for 20-25 minutes, until they are soft and charred in spots. You want the sugars in the tomatoes to be well caramelised.

Mix the ingredients for the yoghurt, then set aside in the fridge for at least 30 minutes.

While the tomatoes are roasting, heat the oil in a pot, one that will fit the completed soup. Fry the garlic until it is soft, but has not taken on any colour. Add the garlic and ginger and cook for a minute more, until the ginger no longer smells raw.

Add the turmeric, cumin and coriander and mix into the ingredients, taking care not to burn the spices. Add the lentils and fry for 2 minutes, until they start to smell nutty. Add the saffron water and salt. Bring to a boil, turn down the heat and simmer for 30 minutes.

When the tomatoes are done, remove them. Set aside about 20 pieces for garnish. Add the rest to the soup and simmer for at least 320 more minutes.

Cool the soup, then puree with a hand blender until very soft. For a very smooth soup for a formal dinner, strain through a fine-mesh sieve and remove all the small bits. Taste the soup for salt and adjust as needed. The soul should be thick, like cream, coating a spoon well and have a bold flavour.

To serve, heat the soup, adding water as needed to achieve a good consistency. Ladle into individual bowls. Top with a dollop of the yoghurt and scatter the roasted cherries around the bowl. Serve immediately.