Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
Drop in the carrot for 1 minute to blanch.
In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.