In same pot, saute carrots, celery, thyme, bay leaf, garlic and white parts of green onions until tender and transparent.
Add sauteed vegetables to lentils, tomatoes, and salt and pepper.
Toss with Red Wine Vinaigrette to taste.
Refrigerate for 1 hour and serve.
For the Red Wine Vinaigrette
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. Then gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Recipe by Faithful Provisions at https://faithfulprovisions.com/summer-tomato-lentil-salad/