Cauliflower & Red Lentil Curry

Ingredients
½ cup red lentils, rinsed
1 small onion, chopped
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon turmeric
2 cups water
1 tablespoon canola oil
1 tablespoon cumin seeds
3 cloves garlic, minced
2 teaspoons minced fresh ginger
¼ teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
4 tomatoes, chopped,
4 cups cauliflower florets

Directions
Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro. Taste and adjust seasonings with additional salt and cayenne.​