1 cup dried lentils
1  bay leaf
2 cups water
2 teaspoons extra-virgin olive oil
1  onion, chopped
1 teaspoon garlic granules
1/4 teaspoon sea salt
1 tablespoon curry powder
1  small head cauliflower, cut in small flowerettes
1/2 to 1 cup tomato sauce
1 teaspoon ginger
3/4 to 1 cup water
1/4 cup roasted cashews (optional)
1/4 cup {plain yogurt} (optional)

Wash and drain lentils. Place in a pot with bay leaf and water and bring to a boil. Lower heat, cover and let simmer 25 to 30 minutes, until lentils are soft.

While lentils are cooking, heat oil in a large pot. Add onion and salt, then sauté until onion is soft. Add garlic granules and curry powder, then stir. Add cauliflower, tomato sauce, ginger and water, stir well; cover and let simmer until cauliflower is tender (10 to 15 minutes).

Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf. Serve over whole grains and garnish as desired.