Add the curry paste, turmeric and cumin and cook for a minute. Add the peeled tomatoes, lentils and broth and close the pan with the lid.
Turn the pressure cooker to setting 2 and allow pressure to come in. Turn the heat low and cook the soup under pressure for 10 minutes. Turn off the heat and let the pan cool for 15 minutes. Then carefully release the remaining steam from the valve (Be careful! Hot!).
Puree the soup with a hand blender or in the blender for a silky smooth result. Season to taste with lime juice and salt if desired. Serve in bowls with a bit of the coconut cream, sesame seeds, sesame oil and fresh cilantro.
Notes
N.B. You can also easily make this soup without a pressure cooker. After Step 2, bring the soup to a boil and let it simmer for 25 min until the lentils are tender. Then continue with Step 4.