Here is a spicy variant of the lentil soup. The shorba or chorba, which is found in Algerian, Lebanese and many other countries. There are many variations of this dish, based on the country of origin and, probably, as for any dish rooted in tradition, the recipe will change from family to family. I learned it from an Iranian Kurdish cook, with whom I worked a few years ago and who taught me the vegetarian variant.
Soak the lentils in a glass or ceramic container, covered, for 24 hours in cold water. Usually I leave them even 36 hours (changing the water a couple of times) and let them sprout slightly, so that they are particularly vital.
Cut the leek and the diced cherry tomatoes. In a saucepan with high edges (those suitable for slow cooking) put 4 tablespoons of extra virgin olive oil, leek, all the spices, bay leaf and rosemary. Fry for 5 '. Drain the lentils and put them in the pot, mix well, add the chopped cherry tomatoes and cover with hot water. Cook for 30'-45 '. The first part of the cooking with the lid and the last 10 'without the lid, so that the excess liquid evaporates.
Serve hot with parsley or fresh coriander and a splash of lemon juice.