In a large pot, add water, coarsely chopped carrots, celery, and onion, add the bay leaves and a generous amount of salt. Bring to a boil, and then add lentils. Boil for about 15 minutes, occasionally stirring. Taste to ensure desired softness *we do not want to overboil lentils because they will turn into a mash when we stir in other ingredients*.
Drain lentils using a colander, and remove bay leaves, carrots, celery, and onions *you can discard the bay leaves but save vegetables from repurposing*.
Transfer the lentils into a large bowl, and while still warm, add olive oil, orange juice, balsamic vinegar, cumin, salt, and pepper. Stir well and allow to reach room temperature.
Add the cherry tomatoes and stir into the lentils gently. Transfer the lentils to a salad bowl and decorate with dill. Enjoy, and don't forget—this salad can be saved in the fridge for 2-3 days!