Rinse lentils. Heat oil in stockpot. Add carrot, onion, ginger, garlic, bay leaf and garam masala, and sauté over low heat for 5 minutes or until soft. Add the lentils and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the lentils are tender throughout but still hold their shape. Remove the pot from the heat and keep warm. Just prior to serving, add the cilantro, pepper and salt to taste. Serve with papadums, lavasch or pita bread.