Root Vegetable Dal {Vegan & Gluten-Free} - The Blender Girl

Ingredients

• 1 cup (250g) red lentils, rinsed
• 1 cup (250g) finely diced carrot
• 1 cup (150g) finely diced yellow onion
• 1 cup (250g) cherry tomatoes, halved
• 1 tablespoon minced garlic (3 cloves)
• 2-inch (5cm) piece fresh ginger root, peeled and minced
• 1 teaspoon ground turmeric
• 1/8 teaspoon red pepper flakes
• 3 1/2 cups (875ml) filtered water
• Celtic sea salt and freshly ground black pepper, to taste
• 2 tablespoons virgin coconut oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1/3 cup chopped fresh cilantro leaves, to garnish
• 4 lemon wedges, to serve