Cook lentils with bay leaf and garlic in sufficient water to cover. Add more water to prevent sticking, or for a thinner soup.
Separately, cook onion and carrot with a little salt and a touch of water, if needed, to prevent sticking, until desired softness is reached.
Combine the vegetables with the lentils, adding the thyme, salt and pepper. Bring to a boil and allow to simmer for a few minutes for the flavours to blend.
Optionally, you may blend everything together at the end.