1 tbsp olive oil
1 c onion, diced
1 tbsp fresh ginger, minced
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp crushed red pepper
4 cloves garlic, minced
2 c cauliflower florets
1 can (14.5 oz) diced tomatoes, drained, juice reserved
2 1/4 c water
1 c dried lentils
2 tbsp lime juice
1 tbsp fresh cilantro, minced
3/4 tsp salt
Heat olive oil in large pan. Add onion, ginger, cumin seeds, turmeric, crushed red pepper, and garlic. Saute for 2 minutes. Add cauliflower and can of tomatoes (drained, reserving liquid) to pan, and stir. Saute for 1 minute. Add tomato juice, water, and lentils. Bring to a boil, stirring well. Reduce heat, cover, and simmer 35 minutes, or until lentils are tender. Remove from heat, stir in lime juice, cilantro, and salt.
Serve over basmati rice.