Curried Lentils and Cauliflower

Ingredients
1 cup dried lentils
1 bay leaf
2 cups water

2 teaspoons extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon cinnamon
1 small head cauliflower, cut in small flowerettes
½ - 1 cup tomato sauce
1 teaspoon freshly grated gingerroot
¾ - 1 cup water

Directions
Wash and drain lentils.  Place in pot with bay leaf and water; bring to boil.  Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
Heat oil in a large pot.  Add onion, garlic, and salt; sauté until onion is soft.  Add coriander, cumin, turmeric, and cinnamon.  Add cauliflower, tomato sauce, gingerroot, and water; stir well.  Cover and let simmer until cauliflower is tender (10-15 minutes).  Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf.  Serve over whole grains and garnish with roasted cashews or plain yogurt if desired.

Serves:  4-6

Recipe by:  Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.