Weeknight Root Vegetable Dal | Vegetarian Summer | Umami

Ingredients

• 1 cup (250 mL) red split lentils, rinsed
• 1 cup (250 mL) finely diced root vegetables of your choice, such as carrots, celery root, and beets
• 1 small yellow onion, finely diced
• 1 cup (250 mL) cherry or grape tomatoes, halved
• 4 cloves garlic, minced
• 2-inch (5 cm) piece of fresh ginger, peeled and minced
• 1 teaspoon (5 mL) ground turmeric
• pinch of dried chili flakes
• 3½ cups (875 mL) filtered water salt and pepper, to taste
• 2 tablespoons (30 mL) virgin coconut oil
• ½ teaspoon (2 mL) cumin seeds
• ½ teaspoon (2 mL) coriander seeds
• ½ teaspoon (2 mL) mustard seeds
• ⅓ cup (75 mL) chopped fresh cilantro leaves, for garnish lemon wedges, for serving