In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger & jalapeño, & cook until softened, stirring occasionally, about 4 to 6 minutes.

Stir in the garam masala, cumin,coriander & salt. Season generously with black pepper. Cook, while stirring, for 1 minute.

Add the tomatoes & cook for 1 more minute, while stirring. Add the lentils, kidney beans, water & bay leaf. Raise the heat to medium-high & bring the mixture to a simmer. Reduce the heat to medium-low & simmer until the lentils are nice & tender, stirring occasionally, about 35 minutes.

Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute.

Transfer the blended mixture back to the pot & stir to combine. Add the lime juice & season to taste with salt & pepper. If you would like to temper the flavor & make the mixture even more creamy, stir in a splash of coconut milk, to taste.

Serve in bowls, with chopped cilantro & a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.