1. Soak the red lentils overnight or put them to soak when you start to prepare the Dal. Overnight is best.
2. In a large soup pot, saute the onions in 3 Tbs oil over medium high heat until transparent but not browned.
3 Add the garlic, ginger, curry powder, turmeric, cumin, pepper, ground red pepper, cinnamon and bay leaves and reduce heat to medium low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.
4. Add coconut milk, Braggs, and tomato sauce and simmer on low heat for 20 minutes, stirring often.
5. Put the 15 cups of water in a saucepan with the red lentils and cook for 15 minutes. Add them with the liquid to the soup pot.
6. Add the cut cauliflower and sweet potato to the soup pot and cook over medium heat just until tender.