Spicy Curried Lentils

2 medium shallots, quartered

1 can (6-ounce) tomato paste

1 jalapeño chile, stemmed

4 slices (thick) peeled ginger

2 cloves garlic, peeled

2 tsp. ground cumin

2 tsp. ground coriander

2 cups vegetable broth

1 ½ cups lentils, picked over

1 can (15-ounce) light coconut milk

3 cups large cauliflower florets

1 cup frozen peas, thawed

1 tbsp. fresh lime juice

Cooked basmati rice, for serving

1/3 cup chopped shelled unsalted pistachios

Salt & black pepper

Preparation:

In food processor, pulse shallots, tomato paste, jalapeño, ginger, garlic, cumin, coriander, and ½ teaspoon each salt and black pepper until mostly smooth; transfer to 7- to 8-quart slow cooker bowl. To same slow cooker bowl, add broth, lentils, coconut milk, and 1 cup water, stirring to combine. Place cauliflower on top. Replace lid and cook on high 5 hours or on low 8 hours or until lentils are tender. Into slow cooker bowl, stir peas, lime juice, and ¼ teaspoon salt. Serve over rice; garnish with pistachios. Serves: 6.