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Curried Lentils and Cauliflower
Taken from Recipes from the Bastyr Kitchen

This flavorful dish is packed with potassium and vitamin C. Serve over brown basmati rice for an extra-healthy main entrée.

1 cup dried lentils
1 bay leaf
2 cups water
2 tsp extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
¼ tsp sea salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
¼ tsp cinnamon
1 small head cauliflower, cut into flowerettes
½ - 1 cup tomato sauce
1 tsp freshly grated ginger root
¾ - 1 cup water

Optional garnishes:
¼ cup roasted cashews
¼ cup plain yogurt

Wash and drain the 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. Saute until onion is soft. Add coriander, cumin, turmeric and cinnamon. Add cauliflower, tomato sauce, ginger root, and water. Stir well. Cover and let simmer until the cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf. Serve over whole grains and garnish is desired.

Preparation time: 30-35 minutes
Makes 4 servings