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Chorizo, lentil and spinach soup
(in the Cook's Essentials pressure cooker)
For the 4 litre cooker:
2tsps olive oil
110g (4oz) Chorizo, sliced
1 large red onion, peeled and chopped
200g (7oz) dried red lentils
(or 1 x 400g (14oz) can green lentils)
2tsp dried basil
1tsp ground cardamom
1tsp ground cumin
Large pinch cayenne pepper
Large pinch curry powder
Salt and pepper
2 x 400g (14oz) cans chopped tomatoes
600ml (1pt) boiling water
1 x ham or vegetable stock cube
200g (7oz) fresh spinach, roughly chopped
For the 2.5 litre cooker:
1tsp olive oil
55g (2oz) Chorizo, sliced
1 small red onion, peeled and chopped
110g (4oz) red lentils
(or 1/2 x 400g (14oz) can green lentils
1tsp dried basil
1/2tsp ground cardamom
1/2tsp ground cumin
Pinch cayenne pepper
Pinch curry powder
Salt and pepper
1 x 400g (14oz) cans chopped tomatoes
300ml (1/2pt) boiling water
1/2 x ham or vegetable stock cube
100g (3 1/2oz) fresh spinach, roughly chopped
How to make it...
Heat pressure cooker on 'Saute' then add oil, Chorizo and onion and cook for 5-10 minutes until the onion is softened.
Add the lentils, herbs and spices, seasoining, tomatoes, water and stock cube and stir well.
Close pressure cooker, close valve and cook on ‘Soup’ for 20 minutes if using dried red lentils, or 10 minutes for canned green lentils. Release pressure quickly then stir-in spinach, replace lid, leave valve open and select 'Steam' for 2 mins. Serve.