Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.