Warm Lentils with Mustard Vinaigrette

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Lentils:

1 1/2 cups black lentils

2 bay leaves 

2 cloves garlic, smashed 

1 stalk celery 

1 small bundle fresh thyme 

1/2 carrot, peeled 

1/2 fennel bulb

1/2 red onion, peeled, root end left on 

Kosher salt 

Warm Salad:

Olive oil, for sauteing

1/2 carrot, finely diced

1/2 fennel bulb, finely diced, plus fennel fronds, for garnish

1/2 onion, finely diced 

1 clove garlic, smashed 

1/2 cup red wine vinegar 

3 tablespoons whole-grain mustard 

Kosher salt 

1 tablespoon chopped fresh parsley