In a blender pulse the onion, ginger, garlic, 1 tomato, celery and 1 red pepper until well combined.
In a pot heat up 2 tablespoons of oil, add the bay leaf, spices and stir. Add the vegetable puree and tomato puree, stir and cook for 3 minutes.
Add the remaining red pepper, green pepper, tomato, lentils, stock cube and some of the coconut milk, stir, cover and simmer for 20-25 minutes until the lentils are fully cooked, stirring often. Halfway through add the rest of the coconut milk (or add it at the end of cooking).
Remove from the heat, top up with more coconut milk if needed, adjust the seasoning and serve with freshly chopped cilantro.
Notes
If you can't get black lentils use Puy lentils as they also keep their shape in cooking.
Beluga lentils do NOT require soaking. Just rinse them and make the recipe.
Best served hot, with rice, naan bread, quinoa, as a main or side dish alongside other vegetarian or chicken dishes.
Storing: keep leftovers refrigerated, covered, for up to 3 days. You may have to add a splash of coconut milk to loosen the mixture when reheating.
Freeze in an airtight container for up to 3 months.