Sauté garlic and onion in a large pot with olive oil over medium heat until soft. Once soft, add celery and cook for 2-3 minutes.
Add cumin, turmeric, cinnamon, and cayenne pepper. Stir and cook for 1-2 minutes.
Add tomatoes, chickpeas, and cauliflower. Stir until mixed.
Add vegetable broth and bay leaf, turn to high heat and bring to a boil, covered. Once boiling, add the lentils and bring back to a boil. Reduce heat and simmer covered for 30 minutes.
Remove bay leaf and add salt to taste if needed.
