Catherine Phipps: Tomato And Lentil Soup

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[object Object] By far the most popular recipe in my last book was the Buttery Tomato Soup. Here I wanted to create something similar in terms of very fast prep time with the same comfort factor. We are a household that loves spice, so this recipe – inspired by one from Madhur Jaffrey in her excellent Curry Easy – does it for us. And it happens to be even faster in terms of prep and cooking! You don’t have to be bound by any of these flavours – it is an excellent receptacle for any spice or curry paste you might want to use up.

Buy Everyday Pressure Cooking by Catherine Phipps (Quadrille, £25) here

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Pressure Cooker recipes

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Method

Put everything except the coriander and chillies in your pressure cooker. Cut the coriander leaves from the stems and add the stems to the cooker along with plenty of salt, reserving the leaves. Bring to high pressure, then adjust the heat until it is just high enough to maintain the pressure. Cook for 5 minutes, then remove from the heat and leave to drop pressure naturally.

Blitz the soup using a jug or stick blender and make sure it is piping hot. Pour into bowls.

If making the tadka, heat the coconut or olive oil in a small frying pan (skillet) and add the curry leaves and seeds. As soon as they start to crackle and pop, remove from the heat and pour in a swirl over the bowls.

Serve with the coriander leaves and some sliced green chillies for extra heat.