Heat the coconut oil in a large pot over medium-high heat. Add garlic and cook about 2 minutes. Sprinkle the cumin and coriander on top and stir.

Add the can of crushed tomatoes, ginger, turmeric, and sea salt. Stir well and cook for about 5 minutes. Add lentils and water. Stir and bring to a boil. Reduce heat to low, cover pot, and  simmer for 35-40 minutes, until the lentils are soft (taste them with a spoon to see). Be sure to stir  every 10 minutes or so to keep the lentils from sticking and burning. Tip: Does the curry look dry? Add 1/2 cup of water, up to 1 cup.

When the lentils are soft and the whole dish looks thick, add the coconut milk and sliced cherry tomatoes. Bring the pot just to a simmer, then remove from heat. Serve with fresh cilantro and rice.