In medium saucepan, combine lentils and 4 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 in lentils and cashews; cook 3-4 minutes, or until lentils are heated through.