In large soup pan, saute in coconut butter (skim from top of can if placed in freezer for 20 minutes) or 1 tablespoon oil until transparent.
Reduce heat and add spices (from garlic to bay leaves). Cook and stir constantly for 3 minutes; do not let onion or spices brown.
Add coconut milk, soy sauce, and tomato sauce. Simmer on low heat for 20 minutes, stirring often.
Meanwhile, in saucepan, cook red lentils in water for 15 minutes. Then, add the lentils to the soup pot WITH water.
Add remaining items to soup pot and cook over medium heat just until tender (because the mixture is thick, this could take 30-45 minutes. If pressed for time, steam the sweet potatoes and cauliflower in the microwave for 5 minutes and then add to the soup pot). If using peas, add at the end of the cooking time.
Serve over brown rice with the following optional toppings: fresh diced pears, roasted sunflower seeds, plain yogurt.