Golden Dal with Gingered Tomatoes

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

Directions at marthastewart.com

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