Weeknight Root Vegetable Dal

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 mL) 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)

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