Place lentils in a small saucepan and cover with water that raises above lentils by 2 inches. Add bay leaves and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Drain well, remove bay leaves and return to the pan.
While the lentils are cooking, prepare the walnuts. Pour half of the honey in a small bowl and microwave for 30 seconds. Add pepper flakes, tumeric and 1/4 teaspoon salt. Pour in walnut and stir well to coat. Bake the walnuts on a sheet of parchment paper or slipat for 20 minutes, stirring once. As soon as the walnuts are cool enough to handle, remove them from the parchment paper to a plate, so that they don't stick.
In a small mason jar or bowl, combine the remaining honey, 3 tablespoons olive oil, vinegar, 3/4 teaspoon salt and pepper. Shake well or whisk together until the ingredients come together. Stir into the lentils while they are still warm.
Pour the remaining 3 tablespoons olive oil into a large skillet and place over high heat. Cut the radicchio into 8 spears and place the wedges in the hot oil. Cook for about 1 minute per side and transfer to a large serving bowl. Pour the lentils over the radicchio and top with the fresh herbs, pecorino and walnuts. Stir gently and serve warm or at room temperature.