Lentil and Rice Salad

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1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 carrot, peeled and finely diced

1 small onion, finely chopped

2 garlic cloves, minced

1 1/4 cups dried green lentils

2 1/2 cups chicken broth, plus 2 cups

1 bay leaf

1 cup long-grain white rice

1/2 cup pitted kalamata olives, coarsely chopped

1/2 cup chopped fresh Italian parsley leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons finely grated lemon peel

Salt and freshly ground black pepper