Add lentils, garlic, chopped onion, turmeric, tomatoes, and salt to slow cooker
Add 4 cups of water – if you want a runnier soup, add 4.5 cups
Turn on high heat for approximately 3 hours
After 3 hours, heat olive oil to medium-high heat on stovetop and add all tempering ingredients
Allow cumin seeds to sizzle and then remove from heat
Add all tempering ingredients to slow cooker
Cook for an additional hour, checking the texture of lentils prior to serving. If they are not to your liking, cook additional time to achieve desired texture. Yellow lentils take longer than red lentils from what I’ve found.
Top with fenugreek leaves, fresh chopped cilantro, and serve with rice or your favorite bread (naan, roti, or paratha)