In a medium saucepan, combine the lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to a boil, then reduce the heat and let it simmer uncovered for about 16 to 20 minutes until the lentils are tender but not mushy.

Once the lentils are tender, drain them well. Remove and discard the bay leaf and thyme sprigs.

Place the cooked lentils in a large bowl. Add in the diced carrots, celery, red bell pepper, red onion, and minced parsley. Ensure everything is evenly distributed.

Incorporate the garlic, lemon juice, olive oil, salt, and black pepper into the bowl. Toss well to combine.

Serve the salad chilled or at room temperature as preferred. Garnish with extra parsley if desired.