Rinse the lentils with cold water and drain.  Combine the lentils, bay leaf, and  salt in a medium saucepan.  Add enough water to cover by a few inches and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer gently until the lentils are tender and falling apart, about 10 minutes.  Drain the lentils in a fine-mesh sieve.  Discard the bay leaf and let the lentils cool for 10 – 20 minutes in the sieve.

Transfer the lentils to a food processor and add the squeezed lemon, lemon juice, tomato paste, garlic, cilantro, harissa, cumin, and olive oil.  Blend until reasonably blended.  I like my dips a little more rustic so I do not over mix them.  Remember, to stop once or twice during the mixing to scrape down the sides of the bowl.

Check for seasoning and transfer it to a serving bowl.  The dip is better if you let it sit for a while before eating.  I made my dip a day ahead of time.  I served the dip with oven baked pita chips.

Enjoy!