223rd gathering. Curried lentil stew, celery salad

Where? G's (Cook: A)
Attendants: G, B, M, A, and D

The new first rule of the club is here.

Menu:
1) Curried lentil and pea stew
2) Celery salad
3) Bread


1) Curried Lentils (taken from the Jan 2014 issue of Good Housekeeping)

2 med. shallots, quartered

Ingredients:

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 1/3 c. chopped shelled unsalted pistachios

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 1 c. 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.