Veggie Lentil Dal

Rinse and drain lentils. Heat oil in a large pot over medium heat. Add mustard and cumin seeds to hot oil and stir until they begin to pop. Then add onions, garlic, and ginger. Saute until onions are golden, about 5 minutes. Add ground cumin, turmeric, cayenne, celery, carrots, and potatoes. Continue to cook for another 5 minutes. Mix in lentils, zucchini, squash, water, coconut milk, and tomatoes. Bring to a boil, turn heat to low, cover and simmer for 60-75 minutes until potatoes are soft. Stir occasionally and add sea salt. Serve with optional garnishes (Greek yogurt, fresh cilantro) and additional salt to taste. For a hearty meal, serve over white or brown rice.