Weeknight Root Vegetable Dal

Name: Weeknight Root Vegetable Dal
Cuisine: Asian, Indian
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; 3 1/2 cups 875 mL filtered water; salt and pepper (to taste); 2 tablespoons 30 mL virgin coconut oil; 1/2 teaspoon 2 mL cumin seeds; 1/2 teaspoon 2 mL coriander seeds; 1/2 teaspoon 2 mL mustard seeds; 1/3 cup 75 mL chopped fresh cilantro leaves, for garnish; lemon wedges (for serving)