*For a thinner sauce, add a small amount more water until sauce reaches desired consistency. The sauce will thicken up in the refrigerator when saved and will also thicken when introduced to heat.
Place lentils, bay leaf and smashed garlic clove in a sauce pan and cover with 4 cups water. Bring to a boil, reduce heat to medium low and simmer for 15-20 minutes until soft. Drain, remove garlic clove and bay leaf.
Heat 1 tsp. olive oil in a non-stick pan over medium heat. Add the carrots and onion along with a pinch of salt and pepper. Cook, until onions are translucent and carrots are tender, about 10 minutes.
Remove and combine with lentils, set aside
Make the walnut pesto: Place the basil leaves, walnuts and garlic clove in a food processor and pulse until well combined. Slowly drizzle in olive oil until combined. Toss with lentil mixture. Set aside.