Anshu's Red Lentil Sambar

1 C red lentils
3 1/2 C water
2 T canola oil
1 t black mustard seeds
1 - onion, chopped
4 - garlic cloves, minced
2 - hot green chiles, seeded and minced
1 t grated ginger
1 - can (14.5 oz.) diced tomatoes, drained
2 1/2 t sambar powder
1/2 t ground coriander
1/4 t cayenne
1/4 t ground cumin
1 t salt
1 C chopped carrots
1 C chopped cauliflower
1 C green beans, cut into one inch pieces
1 C chopped eggplant
1 T fresh lemon juice
1/4 C chopped cilantro

Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain. Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water. Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.

From Vegan Fire and Spice