1. Combine the lentils, broth or water, bay leaf and garlic in a medium saucepan and bring to a boil over high heat. Turn the heat down to low, cover the pot and simmer lentils until tender, 15 to 20 minutes.
2. While the lentils are cooking, sauté the vegetables: heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and toss to coat the vegetables with oil. Season with the salt. Sauté the vegetables over medium heat until softened, about 5 minutes. Remove from the heat and set aside.
3. To make the dressing, whisk together the shallot, mustard and vinegar in a small bowl. While whisking, slowly pour in the olive or walnut oil in a steady stream and continue whisking until emulsified. Add the salt and pepper to taste. Set aside.
4. When the lentils are tender, drain them well and discard the bay leaf and garlic clove. Combine the lentils and sautéed vegetables in a large serving bowl.
5. Add the dressing and toss to combine. (Adding the dressing to the lentils while they are still warm allows them to absorb the dressing better.)
6. Allow the lentils to cool to room temperature, and then add the lemon juice, walnuts, feta and rosemary. Toss gently to combine. Taste and adjust the seasoning adding more salt or pepper if desired.
7. If not serving right away, cover the lentil salad and refrigerate it until needed. (Salad will keep for up to a week.)

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