1. In a sauce pot, combine the lentils and water, bring to a boil, then reduce to a simmer. Cook for 30 minutes, checking the lentils for doneness. They should be tender to the bite but hold their shape. When done, strain the lentils from the water and spread on a sheet pan in a single layer to cool completely.
2. Dice the red bell pepper, onions, and carrot to be about the same size as the peas; set aside for later use.
3. Heat a non-stick pan over medium heat, add 1 teaspoon of the sesame oil. Then add onions, garlic, ginger, and carrots and cook for 1 minute. Add the bell peppers and lentils and cook for 30 seconds. Add the peas, soy sauce, sambal, and the rest of the sesame oil, cook until everything is hot and cooked through, about 2 minutes. Season with salt and pepper to taste.
4. Mix the yogurt, honey, vinegar, and salt until smooth.
5. Heat the oven to 375°F. Toast the walnuts for 3 to 5 minutes. Cut cauliflower into bite-sized florets. Toss with cornstarch and shake to remove excess. Season with salt and pepper to taste. On a sheet pan, bake the cauliflower until cooked and tender. In a bowl, mix hot cauliflower and walnuts with the sauce.
6. In a bowl, place 1 cup of the lentil mixture topped with 1/2 cup of the cauliflower and garnish with green onions.