Mulligatawny soup

Method

1. 1 Sauté diced onions, carrots, and celery for 6 minutes until softened.
2. 2 Add the curry powder and stir for 1 minute, then add the chopped apples to give the soup a subtly sweet flavor.
3. 3 Add the red lentils, rice, and chicken broth, and simmer for 25 minutes.
4. 4 Add the sliced chicken breast and cook for another 12 minutes, or until the chicken is tender.
5. 5 Blend half the soup until thickened, then pour it back in, add coconut milk and simmer for 3 minutes.
6. 6 Season with salt, squeeze in some lemon juice, and serve hot.

With an appliance

• Pressure cooker 45 min

  Replace step 3: cook lentils and rice under high pressure for 7 minutes, then allow to rest for 8 minutes; reduce to about 10 minutes, ensuring both are tender and do not stir. Add the chicken and coconut milk after opening the lid.