In a medium size pot, cover the lentils with water and a bay leaf and bring to a boil. Reduce the heat to a simmer and cook until tender, about 20 minutes. Rinse under cold water and drain.
Combine the lentils with the tomato and parsley. Whisk the EVOO, lemon juice, vinegar, garlic, cumin, allspince, coriander and paprika together. Pour the dressing over the lentils and coat evenly. Season with salt and pepper, to taste. Top with a drizzle of tahini sauce (optional).