Bring the lentils, water, bay leaf, and salt to a boil in a saucepan over medium-high heat. Reduce heat, cover partially, and simmer 12-14 minutes until the lentils are tender. Drain and discard the bay leaf, then set aside.
Heat the oil over medium heat in a small frying pan. Saut� the chili and garlic 1 minute until softened, then add and cook the cumin, coriander, and cinnamon 1 minute. Remove from heat.
Mix the lentils and spice mixture in a large bowl. Add the parsley, cilantro, mint, remaining salt, and pepper. Stir in the vinegar and serve immediately.
