Rinse the red lentils and set aside.
In a large pot heat up the 3 cups of water over medium high heat. Once boiling, add the red lentils and turn down heat to medium and let simmer for 20 minutes, or until the lentils are tender, but not falling apart.
In a food processor put the cooked red lentils, extra virgin olive oil, lemon juice, cayenne red pepper, cumin, coriander, paprika, cilantro, garlic, diced tomatoes and salt.
Pulse until smooth, stopping to scrape down the sides occasionally.
Put the red lentil dip in a serving dish and garnish with freshly chopped cilantro and sprinkle with crushed red pepper. The dip can be served warm or you can refrigerate for two hours before serving. Serve with warm pita bread.
Store the leftovers in the refrigerator.