Sort through and rinse the lentils. Add to a medium saucepan with the vegetable broth and bay leaf. Cook covered, then drain and rinse with cold water.

Add all the dressing ingredients to the base of a blender and blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.

In a large bowl, toss the lentils, vegetables, herbs, and dressing together. Chill covered in the fridge for at least 30 minutes before serving.