Heat oil in a saucepan. Add cumin seeds, garlic, and coriander leaves. Saute for few seconds.
Add onions and stir fry them until they are softened and wilted.
Add lentils and saute for a couple of minutes.
Add tomatoes and lentils along with little stock. Cover the pan with the lid. Let tomatoes cook until they are softened. Discard the peels of the tomatoes with the help of a pincher.
Add 1 cup stock and let the lentils cook thoroughly.
Add kashmiri red chili powder, cumin powder, onion powder, curry powder, and habanero seasoning. Cook till oil separates.
Cool the mixture thoroughly and then pulverize it either in a blender or with hand blender until it's smooth.
Return the pan to stove. Add the puree and the remaining stock to the soup. At this time, add the almond meal and salt to taste.
Bring the soup to a boil and then simmer it for 5 minutes.
Before serving, garnish it with chopped coriander leaves.
FOR CHEESE SANDWICHES:
Blend coriander leaves, green chilies, ginger, garlic, and salt till it's smooth. Keep aside.
Preheat oven to 425 deg F.
Line a baking tray with ovenproof parchment paper.
Microwave butter for 20 seconds and stir it so that it melts.
Apply butter in both sides of the bread slice.
Apply chutney to one side of the slice. Drizzle cheese over the chutney and cover with another buttered bread slice.
Arrange the sandwiches on the baking tray and bake for 8-10 minutes or until they are lightly golden in color.
Serve the sandwiches with the soup.