0 In a medium saucepan, combine the lentils, onion, carrot, garlic, bay leaf, and fresh thyme. Add the wine and cover the lentils with water to cover all the ingredients by 1 inch.
1 Bring to a boil, reduce the heat to low, and simmer until the lentils are cooked through but still have a bite, about 15 minutes.
2 Meanwhile, make the vinaigrette by whisking together vinegar, salt, olive oil, chives, and mustard until a cream forms.
3 Drain the lentils, discard the garlic, thyme, bay leaf, and onion. Dice the carrot.
4 Add the warm lentils to the vinaigrette and toss. Season with salt and pepper if needed. Add the diced carrot and walnut
5 Once cooled off, add the parsley leaves and give it another great tossing and serve,
