2 tbsp olive oil
1 cup green onions, sliced
3 cloves of garlic, minced
2 tbsp fresh ginger, minced
2 tsp curry powder
½ tsp ground cumin
½ tsp ground turmeric
3 cups water
1 can stewed tomatoes, undrained
½ tsp salt
1 cup lentils, uncooked and rinsed
1 head cauliflower, broken into florets and cooked
1 tbsp lemon juice
Cooked Basmati rice
Heat oil in large saucepan over medium heat. Add onions, garlic, ginger, curry, cumin and turmeric. Cook and stir 5 min. add water, tomatoes and salt. Bring to a boil over high heat.
Add lentils to saucepan. Reduce heat to low. Cover and simmer 30 min. add cauliflower and lemon juice. Cover and simmer 10 min.
Serve hot over Basmati rice.
Source: Adventist Review, 15 April 2016