In a medium-large pot, saute the bell pepper and onion in oil or water until onion is translucent.
Add in the lentils and 3 cups water. Bring to a boil, then reduce to a simmer. Cover and let simmer for 15 minutes.
Add the remaining ingredients to the pot and stir well. Bring to a simmer again and cover. Let cook for another 10 minutes, or until the lentils and cauliflower are tender. Stir frequently every few minutes. Add additional water if needed.
Serve on a toasted bun, lettuce wrap, or a baked potato!