Curried Lentils with Vegetables

1 1/4 cup green lentils
2 tsp cumin seed
1 1/2 tsp coriander seed
1 tsp mustard seed
1/2 tsp fennel seed
1/2 tsp fenugreek seed
1/4 tsp black peppercorns
1/2 tsp ground ginger
1/4 tsp turmeric
1 tsp mild paprika
1/4 tsp red pepper
2 tbsp vegetable oil
1 tbsp minced ginger
1/2 tbsp minced garlic
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
3 medium carrots, diced
2 bell peppers, diced
1 small potato, cubed
juice from 1/2 lemon
1 1/4 tsp salt

 Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.