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In a medium sized pot, fitted with a lid, heat the olive oil over medium heat. Sauté the tomatoes, garlic and turmeric powder until the tomatoes have softened, about 2-3 minutes. Add salt and pepper to taste.
Stir in the red lentils, vegetable stock and bring to a simmer. Turn the heat down to low, and cover with a lid. Gently simmer for 15-20 minutes or until lentils have cooked and dal has thickened.
While the dal cooks, make the sticky chicken. In a large fry pan, heat the olive oil on high heat. Fry up the chicken until crispy and golden brown for 6-8 minutes.
Stir through the salt, cumin, chili powder (optional) and cook out for 30 seconds. Add kecap manis and cook through for 1-2 minutes more until the sauce has reduced and is coating the chicken. Remove from the heat.
Once dal is cooked, remove from heat. At this stage you can blitz it using a stick blender or high-speed blender if you prefer a creamier consistency. Then, add in the cream and chili, if using. Stir to combine.
To serve, ladle the dal soup into a bowl and top with sticky chicken. If using, top with kachumber salad and lots of freshly cracked black pepper.