Instructions: I got this recipe from the recent issue of "Cooking Light" - I modified it, of course.

1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice.

My changes - I used canned tomatoes, used broth instead of water, left out the salt, and didnt use the rice. I think you could use curry powder instead of the red pepper and turmeric.

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