4 1/2 oz. dried brown lentils
2 tsp. olive oil
1/2 c. chopped scallions
2 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/8 tsp. ground cardamom
2 c. cauliflower florets
4 oz. drained cooked black beans
3/4 c. prepared instant vegetable broth
1/2 c. chopped tomato
1 oz. toasted cashews

In medium saucepan, combine lentils and 2 cups water; cover saucepan and bring to a boil. Reduce heat and cook 15-30 minutes, or until tender; drain.

In large saucepan, heat olive oil. Add scallions and garlic. Cook, stirring constantly 3-4 minutes, or until tender. Reduce heat to low. Add cumin, curry powder and cardamom; stir well.

Add cauliflower, beans, broth, and tomato to saucepan. Cover and cook 8-10 minutes or until cauliflower is tender. Stir lentils and cashews; cook 3-4 minutes, or until lentils are heated through.