Bring the water to a boil in a saucepan, then add lentils and bay leaf. Lower the heat, partially cover, and simmer for 15-20 minutes or until lentils are tender but not mushy.
Alternatively, you may cook the lentils in a pressure cooker. Place lentils, water [600ml, 2½ cups] and bay leaf in the cooker. Close lid and set the cooker on medium pressure (3/5) for 9 minutes. When the time is up, allow the pressure to go down naturally for 8 minutes before releasing any remaining steam and opening the lid.
Meanwhile, heat one tablespoon of oil in a large skillet over medium heat. Add the diced tomatoes. Cook until they are lightly charred on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and heat on medium temperature. Add the onions (if usinand minced ginger, saute for about 3 minutes.
Add the artichoke hearts and cook for about 5 - 8 minutes, while turning them on all sides for even cooking and slight charring.
Add mushrooms, crushed tomatoes, orange juice, dried apricots, cumin, paprika, dried thyme, chilli flakes and vegetable bouillon powder, and simmer on low for 10 minutes. Partially cover the skillet to avoid splashing.
Drain lentils and add to the tomato mixture in the pan. Add the charred tomato chunks back into the pan. Stir to combine and simmer for 10 minutes. Season to taste with salt and pepper. Add water if needed to make more sauce.
While sauce is simmering, cook tagliatelle or pasta according to package instructions.
When pasta is al dente, drain and transfer to a serving bowl. Top with lentil and artichoke sauce and more sea salt and pepper if desired.
Garnish with fresh herbs like coriander/cilantro, parsley or basil, if desired.