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!