Pour lentils into a medium sauce pan. Add water and bring to boil. Reduce heat, cover and simmer for 10 minutes.
While the lentils are cooking, bring a pot of water to boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes, and once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, and set aside.
After the lentils have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.
Add the cooked lentils to the onions and spices, along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.
Prep time: 10