Rinse the lentils until the water runs clear. Place them in a medium saucepan over high heat and add the water, turmeric and sea salt. Once the mixture starts to boil, turn the heat to medium-low, cover with a lid and let cook.
After lentils are cooked, about 15-20 minutes, uncover them, turn the heat off and set aside.
In a small sauté pan heat the coconut oil or ghee over medium-high heat. Add the onion powder, mustard seeds and curry. It should be very hot and popping a bit, then add the garlic and let it lightly brown, about 2-3 minutes. Add the sliced tomatoes, cook for about 4-5 minutes and then add the cayenne pepper.
Turn the heat off then add to the top of the lentil mixture, add the cherry tomatoes and stir to combine. Serve and enjoy!
This dish is packed with aromatic spices and flavor. The turmeric in it makes it highly anti-inflammatory and immune supportive. Did you know that yellow, red and orange lentils are best for stews and dal, while green and brown should be used when you want to keep the lentils “intact?”Make ahead tip: This dish lasts well in the fridge for 3-4 days and can be frozen for months.