Depends on the lentil, I think usually its toor daal which looks similar to yellow split peas. You don’t have to presoak if its they proper daal as they will break down pretty quick if you boil/simmer them and mash.

Red lentils you could try also.

Green and Black lentils though won’t breakdown easily. Black ones would need soaking for sure and even then they retain their

If you use small cherry or grape tomatoes you usually don’t have to chop them as they’ll break down if you toss them in with the veg near the end of the saute work. But if they are hard or large tomatoes you can chop them. But if they are chopped I don’t throw them in at the beginning of saute because the acid in the tomatoes stops the potatoes cooking nicely