Spicy Curried Lentils Recipe

1      Reviews by:    Barbara Ropper   Spicy Curried Lentils Recipe places a paste of shallots, tomato paste, jalapeno, ginger, garlic, cumin and coriander into a slow cooker then adds vegetable broth, lentils, coconut milk, peas and lime juice to make this spicy lentils recipe. 4484

INGREDIENTS

• 2 med. shallots, quartered
• 1 can (6 oz.) tomato paste
• 1 jalapeno chile, stemmed
• 4 thick slices peeled ginger
• 2 cloves garlic, peeled
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 2 c. vegetable broth
• 1 1/2 c. lentils, picked over
• 1 can (15 oz.) light coconut milk
• 3 c. lg. cauliflower florets
• 1 c. frozen peas, thawed
• 1 Tbsp. fresh lime juice
• Cooked basmati rice, for serving
• 1/3 c. chopped shelled unsalted pistachios

DIRECTIONS

• In food processor, pulse shallots, tomato paste, jalapeno, ginger, garlic, cumin, coriander, and 1/2 tsp. each salt and black pepper until mostly smooth; transfer to 7· to 8·qt. slow cooker bowl.
• To same slow cooker bowl, add broth, lentils, coconut milk, and 1c. water, stirring to combine. Place cauliflower on top. Replace lid and cook on High 5 hrs. or on Low 8 hrs. or until lentils are tender.
• Into slow cooker bowl, stir peas, lime juice, and 1/4 tsp. salt. Serve over rice; garnish with pistachios.