Golden Dal with Gingered Tomatoes

In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

Ingredient :

2 cups red lentils, rinsed

Kosher salt and freshly ground pepper

1 teaspoon ground turmeric

5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a ¾-inch dice

1 tablespoon cumin seeds

¼ cup raw unrefined coconut oil

4 shallots, thinly sliced (1 cup)

1 piece ginger (2 inches), peeled and julienned (¼ cup)

3 cups halved cherry or grape tomatoes

Greek yogurt and fresh mint leaves, for serving