Curried Lentils and Cauliflower

This flavorful and favorite dish is packed with potassium and vitamin C.

The recipe was from the Bastyr Kitchen -- and is dedicated to my friend, Geoffrey as you start your first semester. Wishing you much success and the very best on your journey...

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 (I use 1/2 tsp dried ginger)
¾ - 1 cup water

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 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 (or jasmine rice, as pictured). It is wonderful garnished with cashew pieces and plain yogurt.

Preparation time: 30-35 minutes - Makes 4 servings