Pre-cook the lentils in the vegetable stock for about 10 minutes. Then drain the lentils. In the meantime, cut the onion into small cubes, and also cut the peppers and tomatoes into cubes.
In a saucepan with a little oil, fry the onions with the garlic, then add the peppers and tomatoes and fry briefly. Deglaze with the coconut milk and reduce the temperature. Add the pre-cooked lentils and the chickpeas, the tomato paste, the curry powder, the paprika powder, the sambal oelek and the garam masala. Season to taste with salt and, if necessary, pepper, briefly bring to the boil again.
It also tastes great the next day, but the dish loses some of its spiciness.